Ingredients

8 large crabs, about 300 g each, cleaned
1/4 cup vegetable oil
4 cloves garlic, chopped
3 tablespoons yellow chili paste
1/4 cup chicha de jora or white wine
1/4 cup fish broth (stock)
2 sprigs cilantro (coriander)
4 eggs, beaten
1 scallion (spring onion), chopped
1 tablespoon chopped parsley, to garnish
salt and pepper

Method

  1. Pound the crabs with a meat tenderizer until the shells are crushed but not completely destroyed.
  2. Heat the oil in a pan, add the garlic, and sauté over low heat for 30 seconds until cooked.
  3. Add the chili paste and cook, stirring, for another 2-3 minutes until fragrant.
  4. Add the chicha de jora or white wine, fish broth (stock), crabs, and cilantro (coriander) sprigs, and season with salt and pepper. Bring to a simmer and cook over low heat for 12 minutes until the crabs are cooked.
  5. Remove the crabs from the pan and scoop out the meat from the shells using a fork. Set the shells aside.
  6. Stir the beaten eggs into the pan along with the chopped scallion (spring onion).
  7. Return the crab meat to the pan and mix together well.
  8. Put the crab shells in large shallow bowls and add the crab and egg mixture and garnish with chopped parsley. Serve immediately.

Makes 4 servings.

Source: Peru - The Cookbook

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