They are an exquisite and refined dish, ideal for serving as an appetizer on any occasion. Crab meat is highly versatile and allows for creating truly fabulous recipes.
An exquisite culinary blend that fuses indigenous, European, and African influences. This recipe has its roots in the rich gastronomic tradition of the Caribbean region, where fresh seafood is abundant and appreciated.
Stuffed Crabs
Ingredients
7 Medium-sized crabs
1 cup of Milk
8 tablespoons of Olive oil
1 Medium white onion
2 French bread
1 Achiote
2 Tomatoes
2 Eggs
1 can of Peas
3 Raisin packets
1 cup of Parmesan or mozzarella cheese
2 Potatoes
3 Garlic cloves
1 Cilantro bunch
1 Parsley bunch
Oregano, bay leaf, and dill
1 pinch of Salt
2 liters of Water
1 pinch of Pepper
Preparation
Step 1 : To prepare this recipe, start by placing a pot on the heat and pour in the two liters of water.
Step 2 : Then, add the crabs and a pinch of salt, letting them cook for 20 minutes.
Step 3 : Once the water is boiling, turn off the heat, discard the water, and let the crabs cool.
Step 4 : Next, cut the crabs in half and extract some of the meat.
Step 5 : In another container, place one cup of milk and pieces of bread into a processor, blend, and set aside.
Step 6 : In a saucepan, add the olive oil and chop the onion, tomatoes, potatoes, and garlic, then sauté them.
Step 7 : Add the seasonings: salt, pepper, spices, and achiote.
Step 8 : When the sofrito is almost ready, add the blended milk and bread mixture, followed by the can of peas, raisins, and cheese, then cook for 15 minutes.
Step 9 : Finally, add the previously removed crab meat.
Step 10 : Once the mixture is ready, stuff the crabs and garnish with finely chopped parsley and cilantro.
Step 11 : Serve on a large plate accompanied by steamed potatoes.
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