Revuelto de Cangrejo

Crab and Cod with Scrambled Eggs

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

This translates literally as ‘scrambled of crab’. Hence the more descriptive English name.


  • 1 lb. salt codfish
  • 3 tablespoons olive oil
  • 2 lb


Soak the cod in cold water, the time depending on the hardness and saltiness of the fish. Drain, rinse in fresh water and put on to cook in cold water. Simmer gently for 15 minutes, or until the fish is tender. Drain thoroughly, remove any bones and skin and shred.

Heat the oil in a large, heavy frying pan. Add the shredded cod, the crab meat, and the garlic and cook, stirring from time