Fried Crab

Name: Fried Crab
Yield: 2
Ingredients: 2 Onion; Salt; 0.5 teaspoons Black pepper; 0.25 cups Vegetable Oil; 1 Scotch Bonnet; 1 lb Crab Meay

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein34 %43 g
Carbs13 %16 g
Fat53 %30 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	509 kcal	119 kcal
Protein	43 g	10.1 g
Carbs	16 g	3.7 g
Fat	30 g	7 g

One serving is about 427 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty13/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Cayman Islands

Ingredients

2 Onion (medium)
Salt (To taste)
0.5 teaspoons Black pepper
60 ml Vegetable OilOriginal: 0.25 cups
1 Scotch Bonnet
454 g Crab MeayOriginal: 1 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Wash crabs and boil in large pot of water for 15 minutes, remove from boiling water and cool. Crack legs and open backs to remove all meat, set aside.
Remove seeds from scotch bonnet pepper and dice pepper and onions. Sauté onions and scotch bonnet peppers in oil over medium heat until onions begin to get transparent. Add crab meat, black pepper and salt, stirring occasionally. Cook over medium heat for an additional 5 to 10 minutes.
Serve with “bread kind”, a local dish that consists of a variety of starchy vegetables including pumpkin, squash, plantain, potato, cassava and breadfruit.
Optional: Seasoned crab meat may also be stuffed in cleaned crab backs and baked. Cover stuffed backs with foil paper and bake at 350 degrees for 30 minutes.