Cangrejo Recipe

Pick and prep crab

If using whole cooked crab, pick the meat from shells and set aside 1 lb lump meat. Reserve some shells if you wish to make a quick shell stock to deepen flavor (optional). Pat crab meat lightly with paper towel to remove excess moisture; keep chilled until ready.

Finely chop the onion, bell peppers, celery, garlic, cilantro and slice green onions. Measure out liquids and seasonings so they are ready.

Sweat aromatics

Heat a large skillet or sauté pan over medium heat. Add the olive oil and 2 tablespoons of butter. When the butter is melted and shimmering, add the onion, bell peppers and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Add the smoked paprika, cumin, black pepper and red pepper flakes; cook 30 seconds to toast the spices.

Deglaze and simmer

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2–3 minutes. Add the stock, bring to a gentle simmer and cook 3–4 minutes to slightly thicken the sauce.

Add crab and cream

Reduce heat to low and stir in the remaining 2 tablespoons butter and the heavy cream. Gently fold in the crab meat, being careful not to break up large lumps. Warm the crab through for 2–3 minutes—do not boil. Taste and adjust seasoning with salt and additional pepper if needed.

Brighten

Off the heat, stir in the fresh lime juice and chopped cilantro. Sprinkle sliced green onions on top.

Spoon the crab mixture into warmed serving dishes or over steamed rice. Garnish with extra cilantro leaves and lime wedges. Serve with toasted baguette slices or rice to soak up the sauce.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently over low heat with a splash of stock or cream to loosen.