1 - Wash crabs and boil in large pot of water for 15 minutes, remove from boiling water and cool.

2 - Crack legs and open backs to remove all meat, set aside.

3 - Remove seeds from scotch bonnet pepper and dice pepper and onions.

4 - Sauté onions and scotch bonnet peppers in oil over medium heat until onions begin to get transparent.

5 - Add crab meat, black pepper and salt, stirring occasionally.

6 - Cook over medium heat for an additional 5 to 10 minutes.

7 - Serve with “bread kind”, a local dish that consists of a variety of starchy vegetables including pumpkin, squash, plantain, potato, cassava and breadfruit.

8 - Optional: Seasoned crab meat may also be stuffed in cleaned crab backs and baked.

9 - Cover stuffed backs with foil paper and bake at 350 degrees for 30 minutes.