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About the Recipe

• In this recipe is very laborious to cook the crabs but then everything seems easy.
• In the preparation we give 2 options using raw or cooked crabs. If raw crabs are used you will have to work a lot but your chilpachole will have more flavor. If cooked carb is used some flavor will be lost but the preparation is faster and simple.
• The chilpachole hotness comes from the arbol pepper, therefore you know what to do if you want it more spicy or less spicy.
• The chilpachole is seasoned with epazote and it is very important to use it because it gives an exquisite taste to the broth.
• Total preparation time 45 minutes.
• This recipe serves 5 plates.

Ingredients

Cookware

Directions

1. Wash 7.7 lbs of crabs with cold water, then reserve.
2. Put in a saucepan:

• 2 Bay Leaves.
• The enough Water to cover all the crabs that were washed.

3. Bring the saucepan water to a boil over high heat.
4. When it boils incorporate in the saucepan:

• The Crabs that were washed.
• 1 tablespoon of Salt.

5. Leave the crabs cooking in the boiling water for about 15 minutes, until they are well cooked.

1. Remove the seeds of 1 arbol pepper and of 2 guajillo peppers.
2. Put on a griddle over medium heat:

• The Arbol Pepper with the one you worked.
• The 2 Guajillo Peppers with the ones you worked.
• 3 Tomatoes.

3. Roast the griddle ingredients for about 2 minutes, until all their sides are moderately roasted; move them regularly with some tongs.

4. Transfer from the griddle to a blender, with the tongs, the ingredients that were roasted.
5. Also add in the blender:

• 1/4 of an Onion.
• 1 Garlic clove.
• 1/2 teaspoon of Cinnamon.
• Pepper to taste.

6. Blend very well the ingredients, then reserve.

1. Cut 2 limes into wedges, put them in a ramekin and take it to the table.
2. Heat in another saucepan over medium heat 2 tablespoons of olive oil.
3. Pour in the saucepan the salsa that was blended and fry it for approximately 1 minute, until it acquires a more intense color; stir occasionally. Then set aside.

1. Verify that the crabs that were left cooking are well cooked, the crabs’ carapace must have an intense red color; if not cook them for a longer time.
2. Take from the saucepan the crabs, with the tongs and rinse them with cold water.

3. Remove from all the crabs the superior shell.
4. Remove from the crabs the white meat, with a fork.
5. Shred the meat that was removed from the crabs.

1. Incorporate in the saucepan, where the salsa is:

• The Crabs that were shredded.
• 1 Epazote sprig.
• 4 cups of Water (1 qt).
• 1/2 tablespoon of Salt.

2. Mix the saucepan ingredients.
3. Bring the crab chilpachole to a boil over high heat.
4. When the crab chilpachole boils reduce to low heat and cook it for about 10 minutes, until it thickens a little and it acquires a more intense color; stir occasionally.
5. When the cooking is done discard the epazote sprig.