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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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From Caribbean Cooking by John DeMers. Ingredients:
1 cup milk |
2 scotch bonnet peppers or 2 jalapeno chiles, minced |
1 bouquet garni (thyme & bay leaf & parsley tied together) |
salt & freshly ground black pepper |
2 cups unseasoned breadcrumbs |
1 lb crabmeat |
1/4 lb bacon, cut into 1/4-inch pieces |
3 tablespoons minced onions |
3 tablespoons finely chopped fresh chives |
3 tablespoons minced fresh parsley |
1 teaspoon minced fresh thyme |
1/4 cup butter or 1/4 cup margarine |
2 tablespoons freshly squeezed lime juice |
dark rum |
Directions:
1. In a heavy saucepan, combine milk, half of the chiles, the bouquet garni, salt and pepper; bring to a boil.
2. Reduce heat and simmer 15 minutes, then cool completely and strain into a bowl.
3. Add bread crumbs and let them soak up liquid 15 minutes.
4. Then squeeze out any excess liquid and mix bread crumbs in a bowl with crabmeat.
5. In a small skillet, fry bacon with remaining chiles until crisp.
6. Remove using a slotted spoon and drain on paper towels.
7. Stir bacon, onion and herbs into crabmeat mixture.
8. Melt butter in a medium skillet over medium-high heat.
9. Add crab mixture; cook, stirring, about 10 minutes, until browned.
10. Blend in lime juice and rum to taste.
11. Preheat oven to 300F (150C).
12. Butter 10 small baking dishes and divide crab mixture among them.
13. Arrange on baking sheets.
14. Bake in preheated oven until heated through, about 10 minutes.
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