Crabs Carribbean-Style
Yield
8 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
curry powder
|
|
| ¾ | pounds |
crab meat
|
|
| 2 | tablespoons |
coriander
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | cups |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
|
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 15 | ml |
curry powder
|
|
| 340.2 | g |
crab meat
|
|
| 3E+1 | ml |
coriander
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 473 | ml |
bread crumbs
|
|
Directions
Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted.
Add curry powder to this mixture and blend thoroughly.
Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter).
Blend in bread crumbs.
Fill the mixture in 8 clam shells and bake at 400℉ (200℃) about 10 minutes or until browned.
