Crab and Moqueca de Crab
II options
I- Option:
Toc Toc Crab
For each person go 4 large crabs
Spices:
Lemon, salt
Parsley, chives, coriander, onion, all washed and chopped.
Way of preparing:
Wash live crabs well under running water.
Put them in a large pan proportional to the amount.
To cook you choose the steam mode or, cover with water.
Put the salt by sprinkling squeeze the lemon and also let the shells to cook along with the crabs, add the chopped parsley in large sizes and let cook.
The crab will be cooked when it is reddish.
To know if it is cooked, take the test:
Remove a paw and make sure the meat has already cooked.
After giving the heat shock, pour cold water on top of all the crabs to make it easier for the flesh to get loose from the cartilage.
Serve with Vinaigrette Sauce:
1 ripe tomato cut very well
1 red bell pepper without seeds and without white ribs minced.
1 cup of tea with parsley, chopped very well
1 cup chopped onion
1 cup of red wine vinegar
½ cup extra virgin olive oil.
1 lemon juice only (optional)
1 seedless finger pepper without pricked ribs
Salt to taste.
Way to Taste the Crab:
To eat remove the legs separate them from the joints and then suck them or using a suitable wooden instrument to break so that the meat comes out whole.
II Option:
Moqueca de Crab:
1 pound of crab meat already cleaned and seasoned
½ liter of coconut milk
2 to 3 tablespoons of oil palm oil (optional)
You can exchange palm oil for corn or soybean oil.
2 large diced tomatoes eat the seeds and peel
2 bell peppers one red and one yellow or green, cut into thin slices without seeds
1 large onion cut into slices
1 cup (sour) parsley with chopped stem
½ teaspoon finely chopped chives
Spices:
1 or ½ finger unpeeled finger pepper or the pepper of your taste.
2 tablespoons of lemon juice.
Salt to taste
Way of preparing:
Season the meat of the crab with salt, lemon and pepper to rest for 2 to 4 hours.
Cut the vegetables and season with salt, a little pepper and lemon juice.
Layer in a shallow, wide pan
In the background, palm oil or corn oil
First layer of sliced tomato
Second layer of onion
Third red peppers interspersed with yellow or green
Room the crab. already seasoned with salt
Repeat the layers until you finish
The last layer is onion
Add the coconut milk, bring to the heat, bring to a boil lower the heat, cover the pan.
Cook until vegetables are cooked.
Serve with white rice with coconut, and a salad of fresh vegetables.
** If you have never eaten crab try it is very tasty **
It follows in the next publication crab cone (it is the same as the crab cone).
II options
I- Option:
Toc Toc Crab
For each person go 4 large crabs
Spices:
Lemon, salt
Parsley, chives, coriander, onion, all washed and chopped.
Way of preparing:
Wash live crabs well under running water.
Put them in a large pan proportional to the amount.
To cook you choose the steam mode or, cover with water.
Put the salt by sprinkling squeeze the lemon and also let the shells to cook along with the crabs, add the chopped parsley in large sizes and let cook.
The crab will be cooked when it is reddish.
To know if it is cooked, take the test:
Remove a paw and make sure the meat has already cooked.
After giving the heat shock, pour cold water on top of all the crabs to make it easier for the flesh to get loose from the cartilage.
Serve with Vinaigrette Sauce:
1 ripe tomato cut very well
1 red bell pepper without seeds and without white ribs minced.
1 cup of tea with parsley, chopped very well
1 cup chopped onion
1 cup of red wine vinegar
½ cup extra virgin olive oil.
1 lemon juice only (optional)
1 seedless finger pepper without pricked ribs
Salt to taste.
Way to Taste the Crab:
To eat remove the legs separate them from the joints and then suck them or using a suitable wooden instrument to break so that the meat comes out whole.
II Option:
Moqueca de Crab:
1 pound of crab meat already cleaned and seasoned
½ liter of coconut milk
2 to 3 tablespoons of oil palm oil (optional)
You can exchange palm oil for corn or soybean oil.
2 large diced tomatoes eat the seeds and peel
2 bell peppers one red and one yellow or green, cut into thin slices without seeds
1 large onion cut into slices
1 cup (sour) parsley with chopped stem
½ teaspoon finely chopped chives
Spices:
1 or ½ finger unpeeled finger pepper or the pepper of your taste.
2 tablespoons of lemon juice.
Salt to taste
Way of preparing:
Season the meat of the crab with salt, lemon and pepper to rest for 2 to 4 hours.
Cut the vegetables and season with salt, a little pepper and lemon juice.
Layer in a shallow, wide pan
In the background, palm oil or corn oil
First layer of sliced tomato
Second layer of onion
Third red peppers interspersed with yellow or green
Room the crab. already seasoned with salt
Repeat the layers until you finish
The last layer is onion
Add the coconut milk, bring to the heat, bring to a boil lower the heat, cover the pan.
Cook until vegetables are cooked.
Serve with white rice with coconut, and a salad of fresh vegetables.
** If you have never eaten crab try it is very tasty **
It follows in the next publication crab cone (it is the same as the crab cone).
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