Crab stew

Crab stew

Ensopado de caranguejo

This is Brazil
Stuart Scott


Quantity Ingredient
4 live blue swimmer crabs
80ml olive oil
2 onions, chopped
2 green capsicums, cut into 1.5 cm pieces
3 garlic cloves, crushed
1 teaspoon chilli flakes, or to taste
1 1/2 teaspoons sweet paprika
4 firm ripe tomatoes, chopped
500ml fish stock
440ml tinned coconut cream
sea salt
1 handful coriander, chopped


  1. Put the crabs in plastic bags, then place in the freezer for at least 1 hour to put them to sleep.
  2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onions, capsicums, garlic, chilli and paprika, and cook, stirring, for 8 minutes, or until softened. Add the tomatoes, fish stock and coconut cream, and bring to a simmer. Cover and keep warm over a very low heat while you prepare the crabs.
  3. Remove the crabs from the freezer. Working with one crab at a time, turn the crab over, then tear off and discard the tail. Place your thumb under the top shell where the tail was and lift off the top shell. Remove and discard the gills. Using a large sharp knife, cut each crab into four pieces and tear off the large front claws. Using the back of your knife, crack the claws several times so that the meat inside will cook.
  4. Add the crabs to the saucepan, then bring to a simmer. Reduce the heat to medium–low, cover the pan and cook, turning the crabs occasionally so they cook evenly, for about 15 minutes, or until the crabs turn bright orange and the flesh is opaque.
  5. Add sea salt and freshly ground black pepper to taste, and serve sprinkled with the coriander.
This is Brazil
Fernanda de Paula
Shelley Hepworth
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