Chilcano de cangrejo (Crab chilcano)
Do you remember the fish chilcano? well, this is a tasty and traditional variation. The crab chilcano is a delicious soup containing onions, celery, tomatoes, garlic and thyme. What are you waiting for? there isn’t a lot of things better than a hot soup when the weather is cold. This recipe is for 6 people.
Ingredients:
- 8 big crabs
- 1 red onion, peeled and cut in pieces
- 1-2 celery sticks, cut in pieces
- 2 tomatoes, peeled, without seeds and cut in pieces
- 2 cloves of garlic, ground
- 2 bay leaves
- 2 teaspoon of peppercorns
- Thyme sticks
- Juice of one lime
- Salt
Preparation:
Wash well the crabs and hit them slightly. Season with salt, pepper and lime juice.
Put them in a pot, pour water to cover (more or less, 2 litres – 8 cups) and boil. Remove the foam that will appear on the surface. When it boils, start cooking on a low flame and add all the rest of ingredients. The water must barely cover the crabs; if don’t, you can add the necessary water. Cook in the covered pot for an hour, more or less. Season with salt.
If you want a concentrated stock, boil 20 minutes more. When it’s ready, remove the crabs and drain the stock. When it’s drained, add the crab meat (or if you want, leave the crabs as they are). Verify the season; you can add lime juice if you want.
Serve with yellow chili/pepper sauce. You can decorate it with the green part of the shallot, previously chopped.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Crabs, Soups, Chilcano de Cangrejo, Crab Chilcano.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Crabs, Soups, Chilcano de Cangrejo, Crab Chilcano.
