DISH RESEARCH · Dish
Baked Crab
Bahamian land-crab meat mixed with breadcrumbs, aromatics and goat pepper, then served baked in the shell.
About Baked Crab
Baked crab is a traditional Bahamian land-crab dish, served as seasoned crab-and-breadcrumb stuffing in the cleaned shell. This profile follows the version documented by Bahamian writer Gabrielle Gweneth and does not present it as the only island formula.
Land crab brings a sweet, savoury richness, while onion, thyme and a little tomato paste deepen the filling. Goat pepper gives it a distinctly Bahamian aromatic heat, and breadcrumbs absorb the crab juices and seasoning.
The filling is moist and crumbly, with strands of crab threaded through softened breadcrumbs and aromatics. Baking sets the stuffed shell and gives the exposed surface a lightly browned finish while the centre remains tender.
Allergens in this recipe
Contains: Crustaceans, Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Baked Crab
Bahamian land crab baked in its shell with seasoned breadcrumbs.
- Land crabMain seafood
- BreadcrumbsStuffing base
- OnionAromatic
- ThymeHerb
- Tomato pasteSavoury seasoning
- Goat pepperHot pepper
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Land crab: . The source identifies local Bahamian land crabs; the approved generic crab mapping is retained.
- Breadcrumbs: . Ordinary bread crumbs support Wheat (gluten); exact bread formula and any additional product ingredients are unresolved.
- Onion: . The onion variety is not specified.
- Thyme:
- Tomato paste: . The source specifies tomato paste but not a product formula; any additional packaged ingredients are unresolved.
- Goat pepper: . Bahamian goat pepper is mapped to the approved Scotch bonnet pepper page.
Origins & food traditions
The Bahamas' official tourism site lists baked crab among traditional local specialties. Bahamian writer Gabrielle Gweneth documents the land-crab version as crab flesh mixed with breadcrumbs and seasoned with onion, thyme, tomato paste and goat pepper before it is cooked and served in the body cavity. This profile names that documented Bahamian formula without claiming a single recipe represents every island or household.
Countries
- Bahamas
- BahamasCatalogue link pending review
Cuisines & regions
- Bahamian Cuisine
- Bahamian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.