Crab Recheado
September 29, 2015

This spicy, sweet, tangy crab preparation is my Dad's recipe and one of my favorites!

Cuisine Goan
Course Main Course
Serves 10
Method Slow-cook
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Goan
  • Course Main Course
  • Serves 10
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 45  minutes
Ingredients
kashmiri chilies
7  
spicy dry red chilies
8  
crabs
10  
cloves
30  
inch cinnamon
5  
black pepper corn
1   tablespoon
large cloves of garlic
4  
inch ginger
3  
green chilies
2  
cumin seeds
1   teaspoon
coconut jaggery
1/4   cup
toddy vinegar
1/2   cup
onion finely chopped
1.5   cup
tomatoes finely chopped
1.5   cup
oil
3   tablespoon
water
1/2   cup
salt
4   teaspoon
turmeric powder
1   teaspoon
Instructions

1. Apply 2 teaspoons of salt to the crabs and set aside. In a mixer take red chilies (kashmiri and spicy dry), green chilies, ginger, garlic, cumin seeds, black pepper corn, turmeric powder, cloves and cinnamon.

2. Add vinegar and jaggery. Blend into a fine paste, adding water if needed.

3. In a pan heat oil. Add in the onion and saute till it turns translucent. Add in the masala and saute for a few minutes.

4. Add the tomatoes, remaining salt and cook them well.

5. Add in the crabs. Mix everything well, cover and cook till it comes to a boil. Enjoy hot with pao or rice.