Stuffed Crab with Plantain and Herbed TomatoTheWorldWideGourmet.com
Total time: 30 to 60 min
Oven temperature: 180° C (350° F)
Preparation time: Under 30 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:105 kcal
Proteins:6.1 g
Fats:3 g
Carbohydrate:14 g
Fibers:1.6 g
Sugar:4.1 g
Cholesterol:16.3 mg
Sodium:147.5 mg
Calcium:65.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
6
land crabs
300
g
crabmeat
1
small white onion
15
ml
green onion
15
ml
thyme
15
ml
parsley
1
clove of garlic
1/2
hot caribbean chili pepper
25
g
stale bread
150
ml
milk
150
g
breadcrumbs
salt and pepper
1
ripe plantain
1
banana leaf
*Herbed Tomatoes
4
tomatoes
15
ml
chopped basil
15
ml
chopped parsley
30
ml
olive oil
15
ml
lemon juice
salt and pepper
METHOD
- Sauté the finely chopped herbs: green onion, chives, thyme and chili pepper; let everything brown slightly in a dry skillet over low heat.
- In a bowl, soak the bread in the milk; flake the crab meat into the bowl and combine.
- Add to the herb mixture, tossing the mixture in the pan with a spatula over high heat for a few minutes.
- Fill the crab shells with this mixture, sprinkle with bread crumbs and place in the oven for 10 minutes. Serve hot.
- Meanwhile, cook the plantain in its skin in boiling water for about 10 minutes.
Preparing the herbed tomatoes
- Dice the tomatoes; mix with the herbs.
- Season with olive oil, lemon juice, salt and pepper.
Finishing and presentation
- When the crab is hot and browned on top, remove the plantain from the boiling water;
- place a banana leaf on half of each plate;
- peel the plantain, slice it and place a few rounds on the plate beside the crab.
- Garnish with the herbed tomato.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
A recipe from Olivier Guilmain of Eva Luna in Las Terrenas
