Crab Backs (Stuffed Crab Shells)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
20 minutes
Number of servings
8
Difficulty
Medium
Ingredients
8
piece(s) crabs (1 per person)
2
piece(s) onions, finely chopped
1
piece(s) bell pepper (bud pepper), chopped
4
clove(s) garlic chopped
1/2
cup(s) vinegar
pinch salt and pepper to taste
Directions
- Heat oil and sauté onions, bell pepper and garlic with salt and pepper until a smooth guiso is obtained.
- Proportions can vary to cook's taste.
- Cook crabs in little boiling water for 5 minutes, remove, crack chest, clean and extract meat with hands, being careful to remove butter and preserve shells whole.
- Shred meat 316 and mix with butter and guiso.
- Fill shells and serve.
- Some people bake them for 2 minutes before serving.
- They are the most popular appetizers of the islands.
- Eaten by drizzling with a little lemon juice.
- Dumplings San Andrés and Providencia