Pata Grande de Caranguejo com Molho de Pimenta-de-Cheiro

Name: Pata Grande de Caranguejo com Molho de Pimenta-de-Cheiro
Cuisine: Brazilian
Ingredients: 3 or 4 pimenta-de-cheiro or malagueta peppers, chopped, or 1 tablespoon mild hot chili pepper; 3 or 4 pimenta-de-cheiro or malagueta peppers, chopped, or 1 tablespoon mild hot chili pepper; 1 small red onion, chopped; 3 or 4 pimenta-de-cheiro or malagueta peppers, chopped, or 1 tablespoon mild hot chili pepper; 24 large precooked fresh or canned crab claws, shelled; 24 large precooked fresh or canned crab claws, shelled; Salt to taste; ½ cup extra-virgin olive oil; ¼ cup chopped fresh flat-leaf parsley; 1 medium ripe tomato, chopped; ¼ cup fresh lime juice; 1 garlic clove, chopped

Crab Claws with Hot Pepper Sauce

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

24 large precooked fresh or canned crab claws, shelled

Americas
Brazil
Minas Gerais
Starter
Fish course
Gluten-free
Pescatarian

Method

In a medium bowl, combine the sauce ingredients. Cover and set aside for 1 hour before serving. Use the sauce for dipping.