Stuffed crab

1. Soak your bread in cold water for 20 min.
2. Fine chop the cive and chili pepper.
3. Press the wet bread to extract as much water as possible and run it through the finest grate of the food mill. This yields 130g of bread paste.
4. In a frying pan, heat a drizzle of oil, then pour in the crab meat, civet and chilli. Fry for 1 minute, then stir in the 130g of bread dough and mix.
5. Off the heat, add the pressed garlic, 4-spice mixture and bouquet garni, salt and lemon juice.
6. Mix, the stuffing is ready!
7. Stuff the crab shells with this stuffing and then sprinkle with bread crumbs.
8. Insert in grill position until breadcrumbs are golden.
9. Let cool and serve accompanied by salad.

In the West Indies we use land crabs but it’s also delicious with crab cake or spider crab!