Baked crab 'poblano' with achiote
This dish comes from a great restaurant in Valle de Guadalupe. It was one of those occasions when I had no expectations of any great food until I tried this crab dish, scented with achiote and pasilla chilli. I should have asked for the recipe, but we had to leave for more filming so this is my interpretation.
Ingredients
- Orange juice50 ml
Instructions
6 steps- 1
Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely.
- 2
Preheat the grill to its highest setting.
- 3
Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3-4 minutes, until softened.
- 4
Mix the achiote paste with the orange juice in a small bowl until smooth, then stir into the onions with the pasilla chilli, poblanos (or pickled jalapeños) and tomatoes. Cook for 4-5 minutes.
- 5
Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins.
- 6
Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately.
Nutrition
1 serving ≈ 125 g
Nutrition values are estimates. - means data is unavailable.
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