500 g of crab meat
300 ml of oil
3 crushed cloves of garlic
3 onion rings
4 ripe tomatoes, peeled, seeded, and diced
1 large handful of chopped cilantro and another of finely chopped scallion
50 ml of red wine vinegar
6 to 10 whole eggs
Parsley flakes to taste
Salt to taste
Cayenne pepper to taste
Lime juice
Salsa, parsley, and cayenne pepper for garnish
500 g of crab meat
300 ml of oil
3 crushed cloves of garlic
3 onion rings
4 ripe tomatoes, peeled, seeded, and diced
1 large handful of chopped cilantro and another of finely chopped scallion
50 ml of red wine vinegar
6 to 10 whole eggs
Parsley flakes to taste
Salt to taste
Cayenne pepper to taste
Lime juice
Salsa, parsley, and cayenne pepper for garnish
In a skillet, heat the oil well
After that, add the garlic and onion and let it brown
Add the tomatoes, green seasoning, and parsley
Mix lightly and then add the crab, salt, cayenne pepper, and red wine vinegar
Mix well and cook over low heat
Separately, fill a bowl with two-thirds of water
Add a thread of red wine vinegar and bring to a simmer
Crack eggs into the water and remove them with a slotted spoon after 3 minutes and a half
Distribute them over the crab mixture that should be on the plate where it will go to the table
Drizzle with lime juice and garnish with rye, parsley, and cayenne pepper strips.
