12 blue crabs
2 1/2 cups of water
1/4 cup of vinegar S
Lime juice.
2 1/2 cups of coconut milk
4 tablespoons of olive oil
1 tablespoon of caper
10 green olives without pits
1 Scotch bonnet pepper
Salsa, scallion, and cilantro to taste
12 blue crabs
2 1/2 cups of water
1/4 cup of vinegar S
Lime juice.
2 1/2 cups of coconut milk
4 tablespoons of olive oil
1 tablespoon of caper
10 green olives without pits
1 Scotch bonnet pepper
Salsa, scallion, and cilantro to taste
Before starting this recipe, you should make sure to kill the blue crabs, which needs to be done at preparation time
Ask your fishmonger how to proceed
Then scrub the crustaceans well and cook them for 15 minutes in two and a half cups of water with vinegar and lime juice
In a blender, make a cream with coconut milk, olive oil, capers, olives, and Scotch bonnet pepper
In a pan, combine the cream, salsa, scallion, cilantro to taste, salt, two and a half cups of water, and blue crabs
Cook for 10 minutes and serve them whole with a mallet to break the shell.
