Crabs on the Shell

Name: Crabs on the Shell (Jueyes al Carapacho)
Cuisine: Puerto Rican
Ingredients: 1¼ teaspoons salt; 3 fresh culantro leaves, minced; 2 tablespoons olive oil; 1 teaspoon fresh lime juice; 1 onion, peeled, minced; 2 canned pimientos, minced; 1 green pepper, seeded, minced; 1 tablespoon capers, minced; 1 pound boiled crab meat; Crab shells; 2 eggs, optional; ½ teaspoon water, optional; 8 peppercorns (whole black peppers), crushed in a mortar; 2 sweet chili peppers, seeded, minced; 6 olives, stuffed with pimientos, minced; 6 olives, stuffed with pimientos, minced; ¼ teaspoon salt, optional; 2 teaspoons flour, optional; 2 large cloves garlic, peeled, crushed in a mortar; 8 peppercorns (whole black peppers), crushed in a mortar

Jueyes al Carapacho

Preparation info

Serves
3

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound boiled crab meat
Crab shells

Americas
Fish course
Pescatarian
Puerto Rico
Caribbean

Method

In a small caldero or heavy kettle, mix ingredients included in B and C. Sauté over low heat for 10 minutes.
Add boiled crab meat and mix. Cover and cook for 10 minutes over moderate heat.
Spoon filling into crab shells.
In a cup, blend flour and salt with water. Add eggs and mix well. Cover f