Crab stew (cangrejo enchilado)


Servings: 
6
Ingredients: 

Use 5 or 6 crabs, according to size.

Cooking instructions: 

Scrub and wash the crabs under running water. Remove the pincers, shell the crabs and crush the pincers slightly with a pestle.

Cube the crabmeat and, if the pincers are very large, you can split them in half.

Stir fry the crabmeat cubes and proceed as in the shrimp stew recipe.