RCI-SP.004.0115.001
Crab Stew
Crab Stew from the Recidemia collection
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- – 10 medium to large crabs8 unit
- 2 unit
- pig's tail (cut off excess fat)1 small
- 1 large
- – 3 tsps Lea and Perrins sauce 10 – 15 ml2 unit
- 1 tsp
- 1 tsp
- round red recardo1 small
- ½ tsp
- any of your favorite seasoning 2 ml½ tsp
- – 3 plugs garlic (crushed)2 unit
- – 2 cups thick coconut milk1 unit
Method
1
Clean the crabs by removing the shell, gills, and intestinal vein, then cut each crab into manageable pieces, rinsing thoroughly under cold water.
2
Heat a large, heavy-bottomed pot over medium-high heat and add the pig's tail piece to render some fat for flavor, cooking until lightly browned.
5 minutes
3
Dice the large onion and round red pepper into small pieces, then add them to the pot along with the crushed garlic, stirring constantly until the vegetables soften and release their fragrance.
3 minutes
4
Add the cleaned crab pieces to the pot, stirring well to coat them in the rendered fat and aromatics, cooking until the crab begins to change color.
5 minutes
5
Season the crab with the Lea and Perrins sauce, salt, pepper, thyme, and your chosen seasoning, stirring to distribute the flavors evenly.
6
Pour the thick coconut milk into the pot and stir thoroughly to combine with the crab and vegetables, ensuring an even consistency.
7
Bring the stew to a gentle boil, then reduce the heat to medium-low and add the green plantain pieces, stirring occasionally to prevent sticking.
3 minutes
8
Simmer the stew, uncovered, until the plantain is tender and the crab is fully cooked through, and the flavors have melded together.
35 minutes
9
Remove the pig's tail piece if desired, taste the stew, and adjust the seasoning with additional salt, pepper, or Lea and Perrins sauce as needed before serving.