Crab Back

Prepare the Crab

Clean and break the crabs into pieces. If using whole crabs, remove the shell and claws. Set aside.

Cook the Crab

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion, minced garlic, and bell pepper. Sauté until the onions are soft and translucent, about 5 minutes.

Stir in the Scotch bonnet peppers and cook for another 2 minutes.

Add Tomatoes and Seasonings

Add the chopped tomato and tomato paste to the pot. Cook for about 5 minutes until the tomato is softened.

Stir in the ground allspice, paprika, ground black pepper, salt, and fresh thyme. Cook for another 2 minutes to blend the spices.

Combine with Crab

Add the crab pieces to the pot and stir to coat them with the spice mixture.

Pour in the chicken broth or water and bring to a simmer. Cook for about 10-15 minutes, or until the crab is cooked through and tender.

Prepare the Filling

Preheat the oven to 375°F (190°C).

In a bowl, combine the breadcrumbs, grated cheese (if using), fresh parsley or cilantro, and lime or lemon juice. Mix well.

Stuff the Crab Shells

If you have crab shells, use them to stuff the crab mixture. If not, you can use a baking dish.

Spoon the cooked crab mixture into the shells or dish, then top with the breadcrumb mixture.

Bake

Place the stuffed crab shells or dish in the oven and bake for about 15-20 minutes, or until the topping is golden brown and crispy.

Serve

Remove from the oven and let cool slightly before serving.