Crab Backs recipe

[JOH]

Land crab should be used in this recipe since the flavour when using sea crab is completely different.
In Guyana crabs are caught at night by placing a bright lantern on the ground 'mud flats' where the crabs live. The light attracts them and they come out of their holes and walk towards it. Some 'brave' catchers u ear 2 or 3 socks on their hands and actually shove them into the holes in search of the crabs!


Ingredients:

* 1 lb cooked flaked crabmeat
* 2 oz butter
* 2 green onions chopped
* 1 large onion chopped
* 7 cloves garlic minced
* salt to taste
* 1 tsp hot pepper sauce
* 4 Tbsp Worcestershire sauce
* juice of 1 fresh lime
* 1 cup breadcrumbs
* 12 crab backs scrubbed clean or 12 foil potato shells
* parsley and red bell peppers for garnish


Method:
Stir-fry the green onions, garlic and onion in butter for 3 minutes. Add the flaked crabmeat, Worcestershire sauce, pepper sauce and salt. Add the lime juice.
Cook for about 2 minutes then add the breadcrumbs. Continue to cook for a further 5 minutes. Adjust seasonings to taste.
Spoon the mixture into the crab backs or foil potato shells and dot with butter. Brown in a hot oven (preheated to 400 °F) for 8 minutes. Garnish with parsley and small pieces of red bell pepper.