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Carapachos Rellenos (Stuffed Crab Shells)

Carapachos Rellenos (Stuffed Crab Shells) is a traditional Ecuadorian recipe for a classic dish of crab shells stuffed with a blend of bread, crab meat, crab fat, wine, milk, eggs, onions, chillies, butter, fruit and nuts and sugar that are oven baked to finish. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Stuffed Crab Shells (Carapachos Rellenos).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesBaking RecipesEcuador Recipes



Carapachos Rellenos (Stuffed Crab Shells) a Classic Ecuadorian recipe for a dish of crab shells stuffed with a blend of bread, crab meat, crab fat, wine, milk, eggs, onions, chillies, butter, fruit and nuts and sugar that are oven baked to finish.

Ingredients:

6 crab shells
250g crab meat
4 slices of bread
1 red onion, finely chopped
1 chilli, finely chopped
1 white onion, finely chopped
2 hard-boiled eggs
120ml milk
400ml sweet white wine
50g crab fat
3 tbsp butter
100g sugar
olives, nuts and raisins, to garnish
salt and freshly-ground black pepper, to taste
ground cumin, achiote paste and freshly-grated nutmeg, to taste
a little oil for frying

Method:

Crumble the bread into a bowl, pour over the milk and set aside to soak for 5 minutes

Heat a little oil in a frying pan. Add the onion and chilli then season to taste with achiote paste, salt, black pepper, cumin and nutmeg. Fry gently for about 3 minutes, or until the onions is soft then stir in the crab meat, crab fat, wine, sugar and the milk-soaked bread.

Stir, bring to a gentle simmer and cook until the mixture has thickened. At this point, add the olives, nuts and raisins. Stir to combine then stuff this mixture into the crab shells. Scatter over the finely-chopped hard-boiled eggs and scatter over a little nutmeg mixed with sugar.

Place in an oven pre-heated to 180°C and bake for about 10 minutes, or until the top is nicely browned.

Serve hot.