Encocado de Cangrejo
A rich and creamy crab stew from Ecuador's coast, featuring fresh crab simmered in a luscious coconut milk sauce with aromatic spices. This dish is a celebration of coastal flavors, often served with plantains and rice.
🧂 Ingredients
- 12 medium Fresh crabs(cleaned, separated into legs and body)
- 2 cups Shredded coconut(freshly grated or unsweetened dried)
- 1.5 cups Coconut milk(full-fat)
- 1 large Onion(finely chopped)
- 0.5 cup Bell pepper (red)(finely chopped)
- 0.5 cup Bell pepper (green)(finely chopped)
- 2 medium Tomatoes(peeled, seeded, and chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Achiote paste or oil(for color and flavor)
- 4 tbsp Vegetable oil
- 3 tbsp Fresh cilantro(chopped)
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Cumin
- 0.5 tsp Black pepper
- 1 tsp Salt(or to taste)
- 2 medium Ripe plantains(peeled and sliced into rounds)
- 3 tbsp All-purpose flour(mixed with 1/4 cup water to form a slurry)
👨🍳 Instructions
- 1
Prepare the shredded coconut: If using fresh coconut, blend the shredded coconut with 1.5 cups of water until smooth. Strain through a cheesecloth to extract the coconut milk. Set aside the milk and the pulp.
💡 Tip: For a richer flavor, you can use full-fat canned coconut milk instead of fresh. - 2
In a large pot or Dutch oven, heat the vegetable oil and achiote paste over medium heat. Add the chopped onion, bell peppers, and garlic. Sauté until softened, about 5-7 minutes.
- 3
Add the chopped tomatoes, cumin, black pepper, and salt. Cook for another 5 minutes, stirring occasionally.
- 4
Add the cleaned crab pieces to the pot. Stir to coat them with the vegetable mixture. Cook for about 5 minutes until the crabs start to turn red.
- 5
Pour in the reserved coconut milk and the coconut pulp (if using fresh coconut). Add the sliced ripe plantains. Bring to a simmer.
💡 Tip: If using canned coconut milk, add it now along with enough water to achieve desired consistency. - 6
Cover the pot and let it simmer gently for about 45 minutes to 1 hour, or until the crab is fully cooked and the sauce has thickened.
💡 Tip: Stir occasionally to prevent sticking. The plantains should become very tender. - 7
Stir in the flour slurry to thicken the sauce further, if desired. Cook for another 5 minutes until the sauce reaches your desired consistency.
- 8
Stir in the chopped cilantro and parsley. Taste and adjust seasoning if necessary.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓Ensure the crabs are very fresh for the best flavor.
- ✓Adjust the amount of chili or spices to your preference.
- ✓This dish is traditionally served with white rice and fried plantains (patacones).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shrimp or other seafood along with the crab.
- For a spicier version, add a chopped ají (Ecuadorian chili pepper) with the vegetables.