Ingredients:

1 doz crab
2 - 3 tbsp butter or margarine
1 onion, chopped
2 - 3 blades eschallot
1 tbsp piquante sauce
Salt and pepper
Dried bread crumbs

Preparation:

Obtain live crabs at least one day before they are required and keep feeding them on wholesome food, e.g. bread, peppers, leaves, etc. until purged.

Place the crabs in a large pan and pour on enough boiling water to cover. Discard this water. Wash the crabs and boil them for half an hour to loosen the flesh.

Remove the claws, cut open and pick out the meat.

Remove the body from the shell, carefully preserving any eggs or fat, and discarding the gall which clings to the shell.

Scrub the shells thoroughly and set aside.

Prepare seasonings, and brown them in the butter.

Add the crab meat, piquante sauce, salt and pepper.

Refill the shells, sprinkle with dried bread crumbs and a small dab of butter and brown in a quick oven.

Garnish with wirri-wirri pepper and parsley.

Recipe compliments of Guyana

Caribbean Holidays

Caribbean Accommodation