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Crabes Épicées (Pepper Crabs)

Crabes Épicées (Pepper Crabs) is a traditional Guinean (from Guinea-Conakry) recipe for a classic dish of land crabs in a tomato and onion sauce flavoured with hot chillies and brandy. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Pepper Crabs (Crabes Épicées).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesGuinea Recipes


Ingredients:

1kg land crabs
4 garlic cloves, crushed
1 large onion
100ml olive oil
hot chillies, to taste
500g tomatoes, blanched, peeled and crushed
10ml (2 tsp) brandy, dark rum or whisky
salt, to taste

Method:

Wash the crabs well, split in half and then crack the claws with the back of a knife.

Heat the oil in a pan, add the garlic, onions, tomatoes and chillies. Fry for about 4 minutes, or until the onions are soft. Take off the heat and allow to cool slightly then turn into a food processor and purée until smooth.

Combine the sauce, brandy and crabs in a pot. Bring to a simmer and cook for about 10 minutes, or until the crabs have turned red.

The crabs can be served immediately, but are better allowed to cool, stored in the refrigerator over night and re-heated the following day. Serve hot, accompanied by rice.