Recipes from the Dominican Republic - Stuffed Crab with Plantain and Herbed Tomato

Chef's tip

In the West Indies this recipe is usually made with land crabs, but you can use other varieties of crab.



  1. Sauté the finely chopped herbs: green onion, chives, thyme and chili pepper; let everything brown slightly in a dry skillet over low heat.
  2. In a bowl, soak the bread in the milk; flake the crab meat into the bowl and combine.
  3. Add to the herb mixture, tossing the mixture in the pan with a spatula over high heat for a few minutes.
  4. Fill the crab shells with this mixture, sprinkle with bread crumbs and place in the oven for 10 minutes. Serve hot.
  5. Meanwhile, cook the plantain in its skin in boiling water for about 10 minutes.

Preparing the herbed tomatoes

  1. Dice the tomatoes; mix with the herbs.
  2. Season with olive oil, lemon juice, salt and pepper.

Finishing and presentation

  1. When the crab is hot and browned on top, remove the plantain from the boiling water
  2. Place a banana leaf on half of each plate
  3. Peel the plantain, slice it and place a few rounds on the plate beside the crab
  4. Garnish with the herbed tomato.

A recipe from Olivier Guilmain of Eva Luna in Las Terrenas

Preparation time: Under 30 minutes
Oven temperature: 180° C (350° F)
Cooking time: Under 30 minutes
Cost: Reasonable, depending on the market price
Difficulty: Easy