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Congrejo al Coco (Coconut Crab)
Congrejo al Coco (Coconut Crab) is a traditional Ecuadorian recipe for a classic dish of crab in a coconut and cream sauce served topped with crab pieces and bell peppers. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Coconut Crab (Congrejo al Coco).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesVegetable RecipesMilk RecipesEcuador Recipes
Congrejo al Coco (Meat Stuffed with Farofa) a Classic Ecuadorean recipe for a dish of crab in a coconut and cream sauce served topped with crab pieces and bell peppers.
Ingredients:
6 whole crabs
For the Sauce:
2 tbsp plain flour
pinch of salt
finely-grated flesh of 1 coconut
300ml whipping cream
500ml water
3 tbsp butter
2 tbsp sugar
3 mature baby bell peppers, halved and de-seeded
Method:
Remove the bellies of the crabs and halve the upper shells. Place in a saucepan and add the grated coconut, water, cream, salt and butter. Mix the flour with 60ml water to a smooth slurry. Add to the saucepan, bring to a gentle simmer and cook for 10 minutes.
Add the halved baby bell peppers and cook for about 5 minutes more, until just tender.
Remove the brown meat from the crabs and mix with the coconut sauce. Turn the sauce into a serving dish and garnish with the crab carcasses and the bell peppers (remember there is still white meat in the claws).
Serve immediately.
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