Jaibas Rellenas (Stuffed Crabs, Veracruz-Style) (1950)
Mulvey, Ruth Watt and Luisa Maria Alvarez. Good Food From Mexico. New York : M. Barrows, c1950. [TX716.M4 M85 1950]
Jaibas Rellenas (Stuffed Crabs, Veracruz-Style) (111)
- 12 crabs
- 2 sprigs parsley, chopped
- 1/4 cup almonds, blanched and ground
- 2 tablespoons seedless raisins
- 1 onion, chopped fine
- 1 medium-sized tomato, peeled, chopped, and drained
- 2 cloves garlic, chopped
- 8 stuffed olives, chopped
- 12 capers
- 3/4 cup pine nuts
- 2 tablespoons olive oil
- 3/4 cup fine bread crumbs
- 4 tablespoons butter
Remove crab meat from shells and wash both well. Chop the crab meat and add it to a sauce which has been made by frying the parsley, almonds, raisins, onion, tomato, garlic, olives, capers and pine nuts together for two or three minutes in the olive oil. Place the mixture in the crab shells. Cover with bread crumbs and bits of butter. Bake in a moderate oven (350*F) until brown. Yield: six servings.
