Often finding a recipe is the hardest, mainly because the availability of recipes is huge taking into consideration the internet. So to pick this one I did a poll on my Instagram account (@cypriotandproud if you are not following it already), to choose between crab on toast by Barrafina and Burts crab in my Peruvian cookbook. The winner is before you.
I always thought that crab was something exotic, hard to make and hard to find. Never in my wildest cooking dreams had I imagined that it would take 20 minutes to prepare and 1 hour to cook. And the best part? It tasted like good restaurant food! This recipe is Peruvian so as expected some ingredients were hard to find like the Yellow Chilli Paste, but I used standard Harissa Chilli Paste and it was just fine!
- 6-8 large crab
- 1/4 Olive Oil
- 4 Cloves garlic
- 3 tbs Chilli Paste
- 1/4 Cup white wine
- 1/4 Cup fish stock (I used a fish cube)
- 2 sprigs of coriander
- 2 eggs, beaten
- 1 spring onion, chopped
- 1 tbs chopped parsley to garnish
- Salt & Pepper
- Heat the oil in a pan, add the garlic and saute over low heat for 30 seconds until cooked. Add the chilli paste and cook, stirring for another 2-3 minutes.
- Add the white wine, fish broth, crabs and coriander sprigs and season with salt and pepper. Bring to simmer and cook over low heat for 15-20 minutes until the crabs are cooked (less if cooked de-frosted).
- Remove the crabs from the pan and scoop out the meat from teh shells using a fork. Set the shells aside.
- Stir the beaten eggs into the pan along with the chopped spring onion. Return the crab meat to the pan and mix together well. I had an issue with the eggs as the cooked immediately and formed a lump when I added them so stir slowly. You may also try and add some of the hot liquid into the egg bowl to bring it to the same temperature and prevent them from cooking.
- Put the crab shells in a large shallow bowl and add the crab and egg mixture and garnish with teh chopped parsley. Serve immediate.
The recipe was taken and modified from Peru Cookbook by Gaston Acurio.