8 medium-sized potatoes (1 1/2 kg, approximately)
1 kg of crab meat
1 sprig of chopped parsley
1 large onion finely chopped
2 tablespoons of chopped cilantro
3 tomato halves seeded and cut into small pieces
salt, a pepper
1/4 teaspoon of paprika
3 tablespoons of olive oil
lemon juice from 1 lemon
1 cup of water
1 cup of milk
2 eggs
2 tablespoons of all-purpose flour
1/4 cup of rum, whiskey, or cognac
8 medium-sized potatoes (1 1/2 kg, approximately)
1 kg of crab meat
1 sprig of chopped parsley
1 large onion finely chopped
2 tablespoons of chopped cilantro
3 tomato halves seeded and cut into small pieces
salt, a pepper
1/4 teaspoon of paprika
3 tablespoons of olive oil
lemon juice from 1 lemon
1 cup of water
1 cup of milk
2 eggs
2 tablespoons of all-purpose flour
1/4 cup of rum, whiskey, or cognac
Remove the crab shells and season with salt, pepper, and lemon juice
Rinse the crab heads, remove the eyes, squeeze, or blend in a blender
Heat the olive oil, let the onion caramelize, then add the crab meat seasoned with salt, pepper, and the rest of the spices
Pour in the water and let it simmer
When the crab is cooked, separate it from the sauce
Add the crab heads that have been squeezed or blended to the sauce, let it simmer, and then pass it through a sieve
Brown the flour in butter, gradually add the sauce and whipped eggs dissolved in milk
Then, return the crab to the heat, adjust the seasoning, and add rum, whiskey, or cognac
Remove the crab's innards and fill with the crab cream
Place them in a baking dish, pour the remaining sauce at the bottom, and bake in a moderate oven
Serve hot.
