6 land crabs
1 onion finely chopped
4oz tomato concassé
1 green bell pepper
1 red bell pepper
2tsp tomato purée
2tsp fresh ginger finely chopped
1tsp cayenne pepper
½tsp ground ginger
2fl oz groundnut oil
1 bunch fresh mixed herbs chopped
15fl oz light stock
Rub the crabs with lime juice and place in a pan with the stock salt and fresh ginger. Boil for 20 minutes. Remove the flesh from the shells.
Pour the oil into a sauté pan and lightly cook the prawns and onions. Add the ground ginger peppers tomatoes and herbs. Cook for 15 minutes then add the crab meat. Cook for another 15 minutes.
Fill the shells with the mixture and sprinkle with breadcrumbs. Place under a hot salamander and brown. Serve hot.