|Sunset at CalypsoBlu|
One of the things that is local is the rum. In fact, Saint Thomas was known for its fine natural harbor, known as "Taphus" for the drinking establishments located nearby. "Tap Hus" translates from the Danish as "rum shop" or "tap house" referring to the drinking establishments. You may be pleasantly surprised to find that the local rum is less expensive than the Coca Cola you mix it with, making for some very strong sunset cocktails. While here I make only rum-based drinks such as the piña colada which is a sweet, rum-based cocktail made with rum, cream of coconut, and pineapple juice. But I digress.
Here in the Virgin Islands, traditional food tends to be spicy and hearty, many of which are imported as noted above so I was looking forward to the local deviled crab. I’ve enjoyed deviled crab stuffed into shrimp and lobster in local restaurants several times, so I decided to try my hand at creating a variation. Most of the versions I have had locally have been light on crab and heavy on bread crumbs. Few seemed to have any vegetables in the stuffing beside garlic. And as I mentioned a couple weeks ago regarding ‘deviled’ eggs, the reason foods are called ‘deviled’ is because they are to be a bit spicy. Too often the restaurant version of this dish lacked any sort of ‘kick’ and I was sure a bit of Tobasco hot pepper sauce could improve the flavor and ‘kick it up a notch,’ as Emeril would say.
As I often say, use the methods and ingredients below as a guide. Adjust your recipe to fit your taste. Don’t be afraid to experiment and use what you have on hand. The technique here is simple and many combinations will make for a delicious and impressive shellfish dinner. I did not top the shrimp with cheese or a cream sauce, although this is often done. I felt they were rich enough on their own and the sauce would hide some of the delicious fresh flavors. But add these if you are so inclined.
1/2 green or red bell pepper, finely chopped
2 stocks of celery, finely chopped
3 green onions, all of the white and most of the green, finely chopped (or substitute 1/3 of a yellow onion)
3 cloves of garlic, minced
2 tablespoons olive oil
2 tablespoons of spicy-brown mustard,(or substitute with Dijon)
1/3 cup of crushed Ritz crackers (or substitute with saltines)
Salt and pepper to taste
Chili powder or Tobasco hot pepper sauce, to taste, 3-6 dashes
3/4 cup of lump crab meat
20-24 medium shrimp (20 - 25 count/lb), peeled, tails on, deveined and thawed
4 tablespoons melted butter
Chop the vegetables and sauté in olive oil until tender, about 5 minutes over medium-high heat. Remove from heat and let cool to room temperature. Stir in the mustard, cracker crumbs, salt, pepper and hot sauce/powder. Mix in the raw egg. Gently fold in the lump crab meat. Place two tablespoons of the melted butter into your baking dish and coat the bottom evenly.
Ensure that the shrimp are clean (deveined) and that the tails are intact. Using your paring knife, cut down the back where you removed the sand vein until you are almost all the way through. Spread the shrimp open and press down into your baking dish so you have a butterflied shrimp with tail curled up and over. Place all of the shrimp in this manner into your baking dish.
Using a teaspoon, place one large rounded teaspoon full of deviled crab onto each shrimp. Drizzle the remaining two tablespoons of melted butter over the shrimp and add any final salt/pepper you desire. Bake in a 400 degree oven for 10-12 minutes, or until the shrimp are no longer translucent.
Serve 4 stuffed shrimp per person with a vegetable and starch (rice?) side dish. If using only a vegetable side, increase the portion to 6 shrimp per person.