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Ingredients
- 6 medium cooked crabs
- 60 g butter
- 2 cloves garlic, finely chopped
- ½ red capsicum, finely chopped
- 1¼ cups chopped Cajun vegetables
- ½ fresh chilli, finely chopped
- ¼ teaspoon celery salt
- ¼ teaspoon dried thyme pepper
- ⅔ cup condensed seafood bisque
- 1 cup fine fresh breadcrumbs
Method
1. Open the crabs and remove the inedible parts. Pull away legs and claws, crack open and extract the meat.
2. Scrub the crab back shells and set aside. Shred the crabmeat with the fingers, picking out the fragments of shell.
3. Heat butter in a pan and cook the chopped garlic, capsicum, Cajun vegetables and chilli for about 5 minutes.
4. Add the celery salt, thyme, pepper and bisque and cook for 3–4 minutes. Add the crabmeat with half the breadcrumbs. Stir briefly over high heat.
5. Pack mixture into the crab shells, smooth the tops and press remaining crumbs over the surface.
6. Preheat oven to 200°C. Place crabs on a baking tray and bake for about 15 minutes or until heated through and golden.
