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Blue Crabs with Salsa and Chipotle Mayonnaise |
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Serves: 2
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(Jaibas con Salsa y Mayonesa de Chipotle)
Category: Shellfish
Blue crabs are found along the coast of the Gulf of Mexico. The popular little crustaceans are served boiled, fried, stewed, in soups, tortas, (sandwiches), and tacos. Blue crabs are often sold live in many fish markets throughout the United States. Most people like to make an informal feast of eating blue crabs, served with only lime, simple condiments, good bread, and lots of napkins. Plan about 3 to 6 crabs per person, depending on crab size. Live crabs should be cooked and eaten the day they are purchased. Chipotle mayonnaise is spicy. Plain mayonnaise may be substituted, if desired.
Fresh Salsa Mexicana or purchased
Chipotle Mayonnaise or Crema or plain mayonnaise
8 to 10 live blue crabs
Lime wedges
1. Prepare the salsa and mayonnaise. Then, bring a large pot of water to a boil. Using tongs, drop the crabs in the boiling water, one by one. Cook until the crabs are bright red, about 4 to 5 minutes.
2. Drain in a colander and serve right away, or cool, refrigerate, and eat within 2 to 3 hours. Serve with lime wedges, salsa, mayonnaise, and bread.
NOTE: To eat, twist off the claws, break open and pick out the meat. Grasp the top shell by the edges and pull it away from the body. Turn crab over and lift off the triangular piece of shell. Remove the soft spines underneath. Discard the feathery gills and intestines. Break the body into pieces and pick or suck the meat out.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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