Crab Back

Experience the delicate flavors of fresh crab with Crab Back, a dish that combines tender crab meat with a savory seasoning, baked to perfection inside the crab shell. Perfect as an appetizer or a main course, Crab Back is both elegant and satisfying, bringing a touch of gourmet seafood to your table.

Ingredients

• 4 crab backs (crab shells with meat)
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the Crab Filling

   Carefully remove the crab meat from the shells, keeping the shells intact. Check for any shell fragments in the meat.

   In a medium bowl, combine crab meat, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, paprika, cayenne (if using), salt, and pepper. Mix gently to maintain the crab’s texture.

2. Fill the Crab Shells

   Spoon the crab mixture evenly into each crab shell, mounding slightly.

3. Top with Cheese and Breadcrumbs

   In a small bowl, mix Parmesan cheese, breadcrumbs, and chopped parsley. Sprinkle the mixture over the filled crab shells.

4. Bake the Crab Back

   Preheat the oven to 375°F (190°C). Place the filled shells on a baking sheet. Bake for 15–20 minutes, or until the topping is golden and the filling is heated through.

5. Serve

   Serve hot, garnished with extra parsley and lemon wedges on the side.

Serving

Crab Back pairs beautifully with a light salad, roasted vegetables, or a fresh baguette. This dish is perfect for a seafood feast, special occasion, or a refined weeknight dinner.

Crab Back offers a delicious combination of creamy, savory, and subtly spiced flavors, celebrating the natural sweetness of crab in an elegant presentation.