Guadeloupean Stuffed Crab

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A signature dish from the French West Indies, Guadeloupean stuffed crab combines sweet crab meat with herbs, scotch bonnet, and soaked bread, then packs the mixture back into the shells and bakes until lightly crisp. It is traditionally served as a special-occasion appetizer with a wedge of lime and a crisp salad.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 19 gFat
• 8 gSaturated Fat
• 22 gCarbs
• 2 gFiber
• 3 gSugar
• 30 gProtein
• 780 mgSodium
• 540 mgPotassium
• 160 mgCalcium
• 3.2 mgIron
• 22 mgVitamin C
• 520 mcgVitamin A

Ingredients

For the crabs

• 4 medium whole blue crabs (about 1.5 lb / 700 g total), cooked
• 1 lime, halved
• 2 tbsp olive oil
• 1/2 tsp fine sea salt

For the stuffing

• 1 cup day-old French bread, crusts removed, torn and soaked in 1/3 cup warm water
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 small shallot, minced
• 1 small tomato, finely diced
• 1 scotch bonnet pepper, seeded and minced
• 3 tbsp unsalted butter
• 1/4 cup flat-leaf parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 large egg, lightly beaten
• 1/2 tsp ground allspice
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

For finishing

• 2 tbsp unsalted butter, melted
• 1/2 cup plain dried breadcrumbs
• 1 tbsp flat-leaf parsley, chopped
• 1 lime, cut into wedges

Directions

1. Preheat the oven to 400°F (200°C). Twist off the top shells of the crabs, scrape out and discard the gills and lungs, then carefully remove the body meat and any claw meat, keeping the cleaned bottom shells intact for stuffing.
2. Squeeze the lime over the cleaned bottom shells and brush the inside lightly with olive oil; set the shells on a parchment-lined sheet pan.
3. Wring out the soaked bread and place it in a large bowl. Melt 3 tablespoons of butter in a skillet over medium heat, add the onion, garlic, shallot, and scotch bonnet, and cook 4 to 5 minutes until softened and fragrant.
4. Stir in the diced tomato and cook 2 more minutes until most of the liquid has cooked off. Scrape the aromatic mixture into the bowl with the bread.
5. Add the reserved crab meat, parsley, thyme, beaten egg, allspice, salt, and pepper. Mix gently with your hands or a fork until just combined, taking care not to break up the crab too much.
6. Loosely pack the stuffing into the cleaned crab shells, mounding it slightly above the rim, and place the reserved top shells back on at an angle so the filling peeks out.
7. Stir the dried breadcrumbs with the melted butter and chopped parsley, then sprinkle a small mound over the exposed stuffing of each crab.
8. Bake on the sheet pan for 18 to 22 minutes, until the stuffing is hot through, the breadcrumbs are deep golden, and the crab shells are fragrant.
9. Rest the crabs 3 minutes before serving with lime wedges and a simple green salad or fried plantains on the side.

Cook’s Notes

• Buy fully cooked whole crabs to cut prep time in half; gently reheat picked meat with the aromatics rather than overcooking it.
• Wear gloves when handling scotch bonnet and never touch the seeds with bare hands; leave a few seeds in if you want a truer Guadeloupean kick.
• Squeeze a second wedge of lime over the hot crabs just before eating; the acid brightens the rich stuffing.
• Day-old baguette or a sturdy country loaf works best; soft sandwich bread becomes gluey when soaked.
• For a more festive presentation, brush the finished crabs with a little garlic-butter and flash under the broiler for 60 seconds before serving.

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