👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: For a richer flavor, you can use full-fat canned coconut milk instead of fresh.
2. 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. 3

   Add the chopped tomatoes, cumin, black pepper, and salt. Cook for another 5 minutes, stirring occasionally.

4. 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. 5

   Pour in the reserved coconut milk and the coconut pulp (if using fresh coconut). Add the sliced ripe plantains. Bring to a simmer.

   💡 Proffstips: If using canned coconut milk, add it now along with enough water to achieve desired consistency.
6. 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.

   💡 Proffstips: Stir occasionally to prevent sticking. The plantains should become very tender.
7. 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. 8

   Stir in the chopped cilantro and parsley. Taste and adjust seasoning if necessary.

   💡 Proffstips: Serve hot.