Grenadian crab back (stuffed crab shells)

Try Grenadian crab back (stuffed crab shells), then discover baked crab and pea giant shells, dressed crab (crabe farci) or Chiltern Firehouse’s crab doughnuts.

Blue crabs spend most of their life on the land, unless it’s mating season, hence their historic uses within Caribbean cooking – where fishing was not possible, land crabs were easy to utilise as a protein source. The outside shell is a blend of purple, grey and blue, with the underbelly commonly white. For the best crab backs, the fresh crabs are boiled before removing the meat and mixing with fresh green seasoning and topping with breadcrumbs. I used Cornish crab for this recipe, with a mixture of both white and brown crabmeat, which worked well; however, you can use exclusively white crabmeat, but that may be a little more pricey. This recipe can be made using pre-picked crabmeat and ramekins, if you prefer.