Crab Back

What it really is

Seasoned land-crab meat baked and served in its own shell, a heritage dish of Dominica.

Crab meat is seasoned, returned to the cleaned shell, and baked. Recipes may use different herbs and binders; breadcrumbs are one common preparation, so confirm the actual recipe.

Crab back is spiced land-crab meat cooked and served in its own shell. That presentation explains the name: the cleaned shell becomes the serving vessel after the meat has been seasoned and cooked. It is not simply a crab served beside its shell, and it should not be confused with a crab cake formed into a patty. The island’s land crab is the defining ingredient; the page does not substitute ocean crab or specify a particular species beyond that description.

The meat is removed for cleaning and preparation, then returned to the shell for cooking or baking. Recipes can include a binder or additional seasoning, but these ingredients are not universal and should be confirmed with the kitchen. Because the shell is part of the traditional presentation, the dish is often suited to a starter portion; actual serving size depends on the crab and restaurant. Crab is a crustacean allergen. If breadcrumbs, butter, egg or another binder is included, that must be declared too. The land-crab, seasoning and shell presentation are characteristic; details beyond those defining points remain recipe-specific. Ask about the binder before service.

How it's served

• Serve hot as a starter.
• Check the kitchen’s binder and cross-contact practices before making allergen claims.

How to write it on the menu

• Describe the ingredients and preparation actually used.
• Confirm recipe-specific allergens and cross-contact practices with the kitchen.