Bahamas
Conch Salad
Raw conch knocked out of the shell and diced at the stall with onion, sweet pepper, tomato, lime and sour orange, then eaten from the cup within minutes.
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Dominica
Crab Back
Heritage dish featuring spiced land crab meat served in its own shell; red or black crab meat seasoned with onions, garlic, peppers, herbs, and breadcrumbs, then baked in the shell; a prized delicacy, especially during crab season; common at Independence festivities and in the Kalinago Territory; the crab back of Dominica; a traditional Creole specialty; a celebration of the island's land crabs.
Bahamas
Cracked Conch
Conch pounded flat with a mallet, dipped in seasoned batter and fried, served with peas and rice and a wedge of lime.
Haiti
Lambi
Lanbi
Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.