1 crab (or red crab) weighing about 2 kg
1/4 cup of olive oil (60 ml)
To the marinade
1/4 cup of lemon juice (60 ml)
1/4 cup of chopped parsley
1/4 cup of chopped green onion
2 tablespoons of salt or to taste
To the cornmeal
1 medium onion (100 g), finely chopped
1/4 cup of olive oil (60 ml)
2 medium tomatoes (240 g), finely chopped
1 medium green pepper, finely chopped (200 g)
1/2 cup of coconut milk (120 ml)
1 cup of cornmeal (160 g)
1 tablespoon of salt or to taste
1 crab (or red crab) weighing about 2 kg
1/4 cup of olive oil (60 ml)
To the marinade
1/4 cup of lemon juice (60 ml)
1/4 cup of chopped parsley
1/4 cup of chopped green onion
2 tablespoons of salt or to taste
To the cornmeal
1 medium onion (100 g), finely chopped
1/4 cup of olive oil (60 ml)
2 medium tomatoes (240 g), finely chopped
1 medium green pepper, finely chopped (200 g)
1/2 cup of coconut milk (120 ml)
1 cup of cornmeal (160 g)
1 tablespoon of salt or to taste
Open the crab along its back (step-by-step on the next page)
Wash it well in running water, inside and out
Prepare the marinade: mix all ingredients in a tray
Place the crab in the tray with the marinade and refrigerate for 2 hours
Prepare the cornmeal: heat the oil in a medium pan over high heat until it starts to brown
Add the tomato and pepper and cook, stirring constantly, until they're tender
Add the coconut milk, cornmeal, and salt and mix well
Remove from the heat and reserve
Prewarm the oven to 180°C (medium)
Grease a large baking dish with oil. Reserve
Remove the crab from the marinade, fill it with the cornmeal, and close it with toothpicks and twine (step-by-step on page 56)
Place it in the greased baking dish and brush with the marinade and oil
Bake in the preheated oven until, when you poke a piece of crab with a fork, it easily breaks apart (30-40 minutes)
Remove from the oven, remove the toothpicks and twine, and serve
Serves 500 calories per serving
