Crab Encocado
Number of servings
6
Difficulty
Medium
Ingredients
9
piece(s) blue crabs
4
piece(s) ripe or semi-ripe plantains cut into slices
2
cup(s) coconut milk (1 thick milk and 1 chirle or second milk)
3
piece(s) white onions
3
piece(s) ripe tomatoes
1
tsp achiote or color
4
clove(s) garlic
1
piece(s) sprig of black basil
1
piece(s) sprig of poleo
1
piece(s) sprig of wild cilantro
pinch salt and ground cumin to taste
Directions
- Place the live blue crabs in boiling water for 10 minutes, and then wash well.
- Boil in water for 5 minutes, remove from heat and open the shell from the bottom to be able to remove the meat and fat. Crush the claws to be able to extract the meat.
- Separately, finely chop onions, tomatoes, black basil, garlic, poleo and wild cilantro. Peel the ripe plantains and cut into slices.
- In a pan arrange a layer of plantain and on this the hash of onion, tomato, garlic and herbs, the fat and crab meat, as well as salt and cumin to taste. Cook everything with the cup of chirle or second coconut milk, which is lighter, for 30 minutes over medium heat, stirring constantly.
- After this time add the cup of thick coconut milk and cook for 3 more minutes without stopping stirring.
- Remove from heat and let rest. Serve hot and accompany with rice.