Cracas is a traditional Cape Verdean recipe for a classic starter made from the local giant barnacles that are boiled in their shells and sreved. The full recipe is presented here and I hope you enjoy this classic Cape Verdean version of: Cracas.
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Also spelled cracus, this is a Cape Verdean starter of giant barnacles cooked and served in their shells.
To cook, they are boiled. As part or your cutlery assortment, what can be described as a hooked knitting needle and some surgical cutter is provided. Holding the Cracus in one hand, break the shell with the cutter to expose the fleshy meat and what looks like a beak. Using the hooked needle, grab the the beak and pull. The edible meat is attached to this and will come out of the shell as you pull.
Ingredients:
16 cracas (whole and in their shells)
2l water
1 tbsp sea salt
Method:
Traditionally the cracas are not washed or scrubbed so that the seaweed that often grown on the shells is still attached.
To cook, pour the water into a large saucepan then bring to a boil. Stir the salt to dissollve, add the cracas, bring back to a simmer and cook for about 20 minutes or until tender.
Drain and arrange on a plate. Serve warm with lemon or lime wedges.
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