Crab Backs - cooking recipe

Ingredients

3 g fresh crabmeat or (170 g) cans crabmeat
4 tablespoons butter
1 large onion
2 teaspoons chopped chives
1 tablespoon Worcestershire sauce
1 pinch salt
1/4 teaspoon fresh chili pepper, chopped very fine
1/2 green capsicum, chopped fine
1/2 red capsicum, chopped fine
1 cup breadcrumbs
8 crab shells, cleaned, boiled and dried

Preparation

Put butter in large skillet; saute onion, chives and capsicums.
Add crabmeat, Worcestershire sauce, salt and chili pepper.
Toss in pan over low heat, with wooden spoon.
Add bread crumbs, combining all ingredients in pan well.
Divide mixture onto the 8 empty crab backs.
Dot each crab back with butter.
Place under hot grill until golden brown.
SERVE IMMEDIATELY.