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Cangrejada Ecuatoriana
A traditional coastal Ecuadorian dish, Cangrejada features fresh mangrove crabs cooked in a flavorful broth with beer, herbs, and spices. It's often served with boiled green and ripe plantains, and accompanied by various salsas, making it a communal and celebratory meal.
ð§ ææ
- 12 medium Fresh mangrove crabs(cleaned thoroughly)
- 2 medium Large onions(quartered)
- 6 cloves Garlic cloves(smashed)
- 1 bunch Cilantro(stems and leaves)
- 1 tbsp Oregano(dried)
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 1 750ml Large bottle of beer
- 2 medium Green plantains(peeled and cut into large chunks)
- 2 medium Ripe plantains(peeled and cut into large chunks)
- to taste Salt
ðšâð³ äœãæ¹
- 1
Thoroughly clean the crabs under running water, scrubbing them with a brush to remove any mud. Discard any dead crabs.
- 2
In a large pot, combine water (enough to cover the crabs), quartered onions, smashed garlic, cilantro, dried oregano, cumin seeds, and black peppercorns. Bring to a boil.
- 3
Carefully add the cleaned crabs to the boiling water, ensuring they are submerged.
- 4
Pour in the bottle of beer and add the chunks of green and ripe plantains. Season with salt to taste. Cover and simmer for about 30-40 minutes, or until the crabs turn bright red and the plantains are tender.
- 5
Remove the crabs and plantains from the pot. Optionally, you can quickly rinse the crabs under cold water to stop the cooking process and make the meat tender.
- 6
Serve the cangrejada hot, with the boiled plantains and some of the flavorful broth. It is traditionally accompanied by various salsas, such as salsa criolla (onion and tomato relish) and ajà (spicy sauce).
ð¡ ããã®ã³ã
- âEnsure crabs are very fresh and alive before cooking.
- âDon't overcook the crabs, as the meat can become tough.
- âThe beer adds a unique depth of flavor to the broth.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Some recipes include a splash of rum for added flavor.
- Add a few slices of bell pepper to the broth for extra aroma.