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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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.
Grenada
Grenada Crabback
Crab Back
Land crab meat seasoned with spring onions, sweet peppers, garlic, white wine, and a spicy cream sauce, served in the cleaned-out shell of the crab; baked with breadcrumbs on top; one of the traditional Grenadian dishes; a specialty of BB's Crabback in St. George's; the signature crab dish of the Spice Isle.
Grenada
Grenadian Lambi Souse
Lambi Souse
Grenadian conch souse: tender lambi marinated with lime, onion, cucumber, hot pepper, and herbs, served cool or at room temperature as a bright, tangy seafood dish.
Haiti
Lambi
Lanbi
Queen conch pounded flat, then either stewed in creole sauce, grilled over charcoal or fried in strips.