Stuffed crab (caranguejo recheado)

Stuffed crab (caranguejo recheado)

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  • 4
  • Pescatarian
  • 20 minutes
  • 30 minutes, including steaming


  • 2 kg small crabs
  • 4 slices white bread
  • milk, for soaking
  • 2 medium onions, finely chopped
  • 2 T olive oil
  • 2 cloves garlic, crushed
  • 2 large red chillies, finely chopped
  • 1 bay leaf
  • 1 T lemon juice
  • 2 T Parmesan cheese
  • 1 egg, separated
  • 1 T parsley, finely chopped

Cooking Instructions

Preheat the oven to 140°C.

Remove the crab meat from inside the shells and cut into small pieces (retain the shells for stuffing).

Soak the bread in the milk. Over a low heat, sauté the onion in the olive oil, until soft, then add the garlic, chilli and bay leaf.

Turn up the heat and add the crab meat and lemon juice, and mix well. Remove the bread from the milk and add to the crab mixture.

When well combined, add the grated cheese and remove from the heat. Transfer the mixture to a bowl and allow to cool before adding the egg white and chopped parsley.

Ten minutes before serving, spoon the crab mixture into the empty shells and brush with egg yolk. Place in the oven for 15 minutes.

Serve hot.

Cooks note: adapted from the book Hunger for Freedom by Anna Trapido (Jacana Media, 2008)

Graca Machel Recipe by: Graca Machel
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