- Prep Time: 15 minutes
- Cook Time: 10 minutes
Crabe farci - a French Caribbean Delight!
Crabe farci is a classic French Caribbean 'Creole cuisine' dish. Crabe farci literally means 'stuffed crab'. The original versions of this dish relied on fishing crab straight from the sea and using the crab shell as the dish, here to speed the process up we use Pacific West Blue Swimmer Crab meat and small ramekins to serve our crabe farci. The crab stuffing can be prepared prior to service and the dish finished in the oven in 10 minutes.
Our crabe farci is sure to add interest and excitement to any menu and is suitable as a lunch or dinner option.
- 175 gm Pacific West Blue Swimmer Crab meat
- 70g baguette, slightly stale
- 3 tbsp skimmed milk
- 2 spring onions, roughly chopped
- 1 onion, chopped
- 3 garlic cloves
- 2 sprigs flat-leaf parsley
- 1 sprig thyme, leaves picked
- ½ chilli red habanero, seeded
- 2 tbsp butter
- 1 lime, juiced
- 3 tbsp fine dried breadcrumbs
- lime wedges to serve
For our crabe farci
Heat the oven to 180C. Soak the baguette in the milk for 10 minutes. Put the spring onions, onion, garlic, parsley, thyme, and chilli in a food processor and blend until very finely chopped. Melt the butter in a fryingthe chopped onion mixture and cook for a the crabmeat and lime juice and cook for 2 minutes, then remove from the heat. Squeeze the milk out of the bread. Put the bread in a food processor and blend to a purée. Add the bread to the crab. Put the pan over a medium heat and cook for 3–4 minutes, stirring regularly so it doesn’t stick to the pan. Season and remove from the heat. Put the stuffing in small ramekins and sprinkle the breadcrumbs over. Put in the oven for 10 minutes, or until golden. Serve hot, on its own, or with salad.
For our crabe farci we use Pacific West’s Blue Swimmer Crab Meat. This has been fully cooked and chilled and ‘ready to go’.
Product number: 4710, 4711, 4712
Pack size: 6 x 227g