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  • 1 lb. crab meat
  • 1 tablespoon chopped celery
  • 2 teaspoons salt
  • 3 ozs. butter
  • 1 sprig fresh chopped thyme
  • 1 large onion or 6 green onions, finely chopped
  • 1 hot green pepper
  • 1/2 teaspoon lemon juice
  • 1 tablespoon breadcrumbs
  • 2 cloves garlic, crushed
  • 6 crab backs (emptied)
  • 1 small bunch parley

How to Make Crab Backs

Heat butter in skillet and add onions, garlic, pepper, celery and thyme. Add crab meat and cook for 2 minutes, stirring all the time. Add lemon juice and salt and cook for another 2 minutes. Remove for heat, stuff backs, sprinkle with breadcrumbs and garnish with parsley and serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.
Photo by:Michelle Furbacher of michelle -meals.blogspot.com

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