Stuffed crab shells

Directions

1. Crumble the bread into a bowl, pour over the milk and set aside to soak for 5 minutes. Heat a little oil in a frying pan.

2. Add the onion and chilli then season to taste with achiote paste, salt, black pepper, cumin and nutmeg. Fry gently for about 3 minutes, or until the onions is soft then stir in the crab meat, crab fat, wine, sugar and the milk-soaked bread.

3. Stir, bring to a gentle simmer and cook until the mixture has thickened. At this point, add the olives, nuts and raisins.

4. Stir to combine then stuff this mixture into the crab shells.

5. Scatter over the finely-chopped hard-boiled eggs and scatter over a little nutmeg mixed with sugar.

6. Place in an oven pre-heated to 180°C and bake for about 10 minutes, or until the top is nicely browned.

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