Cooking With Crabmeat

Crabmeat is one of the most sensitive and tasty meats to cook with providing you season it properly and use it the right way.
Basic seasoning but with the stronger stuff like celery, onions, salt & black pepper should be used and if you wish to add more for any reason it should be a strong and vibrant seasoning, not a mild one.
Here in Trinidad the most commonly used crabmeat comes from Guyana where the swampy wetlands along the coast a home to huge crabs. The crabs are collected by villagers, the meat extracted and frozen and the shells collected and sold in bulk.
Crabbacks are a tasty dish offered in exclusive restaurants in Trinidad for high prices and the people who make them are usually housewives turning a good profit to take home.
It is a very sensitive meat, more sensitive than shrimp and can take seconds to cook. It is also a thin meat, both flakey and tender. Hence the reason for strong seasoning.
The final result is always quite satisfying especially if made by an experienced cook.

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