Trinidad Crab

2 tablespoons butter

1 onion

5 sprigs chive

1 tablespoon fresh thyme, minced (1 teaspoon dried)

1 teaspoon fresh oregano, minced

2 cloves garlic, minced

5 pimento stuffed olives, finely chopped

1 hot pepper, minced

Salt to taste

1/2 pound crab meat, picked over

2 teaspoons finely cut chow chow (piccalilli)

1 tablespoon bread crumbs (or pulverized corn flakes)

1 tablespoon parsley, minced

1 leaf chadon bene (substitute 1 tablespoon cilantro)

1 tablespoon butter

Melt butter in large frying pan. Sauté onion, chive, herbs, garlic and olives on low heat until vegetables are soft (about 5 - 6 minutes).

Add salt and minced hot pepper to taste.

Stir in crab meat. Cook over low flame until heated through, add a little water to moisten, and take off the fire.

Stir in chow chow (piccalilli).

If you have empty crab shells, fill them with mixture, or use flat ovenproof baking dishes, such as those in the shape of a shell. Top mixture with parsley and cilantro (or chadon bene). Top with sprinkled bread crumbs. Dot with butter.

Bake in preheated 400°F oven for 10 minutes to crisp top, or brown under a grill .

Serve with garlic bread.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Ilka Hilton-Clarke

 

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