50+ Friends Club Cookbook
Fish and Seafood

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Ilka's Crab Backs

A Trinidad Recipe
From the Kitchen of:  Trini

		Cleaned crab meat (take out all the shell pieces)
		Onion, chive, thyme (broad leaf type if possible, otherwise dried)
		Fresh oregano, garlic cloves, stuffed olives (everything cut very small)
1		Hot pepper, cut very small
		Salt to taste
		Butter
		Chicken stock
		Kellogg's cornflakes bread crumbs, or similar
		Parsley, cut finely
1		Leaf chad on bene, cut up very finely (optional)

1. Melt butter in large frying pan and sauté vegetable mixture on slow fire for a few minutes.
2. Add salt and hot pepper to taste.
3. Add crab meat and heat through; add a little stock and take off the fire.
4. If you have empty crab back shells, you can use them to fill in the mixture, otherwise use flattish oven-proof baking dishes, such as those in the shape of a shell. Top mixture with a little parsley, then breading and a dot of butter.
5. Bake in preheated oven or under a grill for a few minutes (not too long so that the crab backs will not get too dry).

   Serve with garlic bread.