Stuffed crab is not just an Asian speciality, since a very different version can also be found in the Antilles. In Guadeloupe and Martinique, it is traditionally prepared during the Easter holidays. This typical Creole recipe uses crab meat, the inside of a loaf of bread, lime juice, garlic, chives, a bouquet garni, a little four spices mix, habanero pepper, and stale bread as a breadcrumb coating. Once prepared, the stuffing is put into the crab shells before being sprinkled with the breadcrumbs; the whole thing is then baked in the oven for about ten minutes.
Popular with gourmets for its refined, flavoursome taste with a hint of spiciness, this delicious dish is also served as part of the famous Creole platters made up of accras, black pudding and crudités.