Stuffed Crabs – Cangrejos Rellenos

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Crabs are located in most waters of the planet ’s oceans. They also live in fresh water or on land, or a part water and part property especially in tropical regions. Male crabs generally have bigger claws than female turtles, and female turtles have wider rounder abdomens.

Most of the crab species located in North America (Atlantic and Pacific coasts) includes the “blue” crab or Callinectus sapidus; the “green crab” or Carcinus maenas Linn. ; the “mud or toad” crab (Hyas araneus and H.coarctus), also the Alaskan King crab.

In Europe, the crab of trade is the European spider crab or Maja squinado. It is located in the north west Atlantic and Mediterranean seas; while the “mud or mangrove crab” (Scylla serrata) is located in the estuaries and mangroves of Africa, Australia, and Asia. Mud crabs are prized because of their “sweet meat” also the valued well over other fish.

For this recipe, an individual may utilize any crab species; just be certain they’re alive if bought.

Stuffed Crabs (Cangrejos Rellenos)
Yield: 4 Serving Portions
Ingredients

6 live crabs about 11/# & 2 8211; two lbs per
2 large eggs, beaten
2 medium yellow onions, peeled and finely chopped (about 1 cup)
1 large red tomato, cleaned, de-seeded, finely sliced and chopped
3 big cloves of garlic, peeled, finely minced
2 tsp black pepper
3 tbsp olive oil
4 bay leaves
1 celery stick, finely sliced
2 tsp salt

Direction: How into Cook the Crabs and Remove their Meat

Fill a large kettle with water (roughly 1/4 total ), 1/2 cup sliced onions,sliced celery, two bay leaves, 2 tsp salt, and 1 tsp black pepper to boil. When the mixture is boiling vigorously, include the crabs. Cook for approximately 20 -25 minutes or until they turn absolutely red.

When cooked, lift the hens from the kettle. Transfer them into a dish to cool. (The broth could be stored for veloute sauce or chowder).

When the crabs are cool enough to handle, pick out their beef. Turn the crab upside down, put your elbows on each side of the gap and lightly pry the top shell from the human anatomy. If the viscera comes away with the shell, remove and discard it. Save the leading shells.

Remove the inedible spongy gills. Remove the viscera out of the middle of the crab.

Bend the body back and forth until it snaps in two. Remove the meat with your fingers or a little fork. Crack the claws with a nutcracker or a mallet. Remove the meat with a pick. Repeat this procedure with the other crabs. Make certain there are not any difficult cartilages or bits of shell left in the meat. Put the meat aside.

Preparing the Crab Stuffing and Baking the Cangrejos Rellenos

In a frying pan, heat 3 tablespoons of oil over medium heat. When warm, include the remaining onions and garlic. Cook until both are tender and translucent. Then include the berries, remaining salt and pepper. Cook for approximately 10 minutes; then put in the flaked crab meat. Stir the mixture carefully in order to not split up the crab meat. Stuff the sauteed meat mixture in the crab shells.

In a sterile wash bowl, break each egg and different the whites from the yolks.

Beat the egg whites until it forms stiff peaks. Then include the egg yolks. Beat the mixture well.

Place a tbsp or 2 of the “foamy” beaten eggs at the top of the crab meat onto every filled shell. Smooth the egg above the stuffing.

Bake the crab stuffed shells in the middle of the oven for approximately 10 minutes about 350 levels or until the egg sets.

When performed, remove from the oven. Serve immediately with steamed asparagus and Patate Algerienne. For dessert, attempt Brandied Apricots.

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