Ingredients:

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

Spiced Pork with Plantains Recipe: Caribbean jerk flavors with a Western twist by adding cumin to the mix.

INGREDIENTS

• 1 tablespoon vegetable oil
• 4 bone-in pork chops (about 2 lbs. total)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 very ripe (black-spotted) plantains
• 2 tablespoons plus 2 tsp. packed light brown sugar
• 1 can (15 oz.) black beans, warmed
• 1/4 cup sour cream
• 1/2 serrano chile, sliced thinly
• 1/2 cup cilantro leaves

How To Make Spiced Pork with Plantains

Preheat broiler. Rub oil over pork and set on a broiler pan. Mix spices together and sprinkle evenly on both sides of meat. Broil, turning once, until browned and cooked through, about 8 minutes. Remove from pan and keep warm.

Lay plantains, cut side up, on a baking sheet and sprinkle with sugar. Broil until sugar starts to caramelize and fruit starts to soften, 4 to 8 minutes. Serve pork chops and plantains with black beans, a dollop of sour cream, a few chile slices, and cilantro leaves.

Recipe by Sunset, APRIL 2010 – Photo: Iain Bagwell; Styling: Kevin Crafts

Rundown is a classic Caribbean recipe that involves cooking foods like crab, mackerel or lobster in coconut milk.

This Jamaican-style Curry Crab Rundown recipe uses chunks of lump crabmeat in a spicy, rich coconut-curry stew…Enjoy!

INGREDIENTS

• 2 tablespoons canola oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons finely grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground allspice
• 3 tomatoes—peeled, seeded and coarsely chopped
• 1/2 teaspoon minced Scotch bonnet or habanero chile
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 2 cups unsweetened coconut milk (from two 14-ounce cans)
• 1 cup water
• 1 pound lump crabmeat
• 3/4 cup chopped cilantro
• Grilled naan and hot sauce, for serving

METHOD

In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes.

Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes. Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.

Recipe by Bradford Thompson via Foodandwine.com