Portmore
Crab Backs
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PORTMORE CRAB BACKS |
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On any given Sunday you can see Portmore residents with bags catching
large land crabs. This is a delicious Portmore recipe. |
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INGREDIENTS |
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¼ tsp salt |
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¼ tsp black pepper |
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3 slices of hard dough bread |
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2 tomatoes chopped |
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3 stalks escallion finely chopped |
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1 cup milk |
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2 tbsp margarine |
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1 lg chopped onion |
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½ cup bread crumbs |
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8 large crabs |
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PREPARATION |
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After boiling crabs extract crabmeat from claws and clean crab backs and
reserve the shells. |
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Soak the bread slices in milk and add onion, escallions, tomatoes, black
pepper, salt and crabmeat. |
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After mixing well place the crab mixture in the crab back shells. |
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Preheat the oven to approximately 375 Degrees then add crab backs for 20
minutes. |
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Serve hot. |
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