Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Crab | 100g cooked | 97 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 small crabs
- 1 clove of garlic, minced
- 1 onion, finely chopped
- 1 shallot, finely chopped
- 2 tbsp. oil
- 2 tbsp. lemon juice
- 1 tsp. hot pepper sauce
- 4 tbsp. bread crumbs
- 2 tbsp. butter
Directions
Clean the crabs; place them into a large pot and cover with cold water; boil for 30 minutes;
cool the crabs in cold water; shell them and remove the meat; clean the shells to use for serving;
sauté the onion and garlic in the oil; add the flaked crab; season with salt and pepper; cook for about 5 minutes;
add the shallot, lemon juice, hot sauce, half the bread crumbs and 1 tbsp. butter;
combine well; let cool for 10 minutes;
fill the shells with this mixture; combine the remaining bread crumbs and butter and place on top of the crab mixture;
place into a 180 °C (350 °F) oven for 15-20 minutes;
garnish the plate with strips of hot pepper and bunches of parsley.
Category:Barbadian Recipes
Category:Barbadian Appetizers