Entree: Mexico – Veracruz – Chilpachole de Jaiba (Veracruz-style thick spicy crab stew in a tomato and chile broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 dried guajillo chiles, stems and seeds removed
- 1 cup (240 ml) hot water (for rehydrating chiles)
- 14 oz (400 g) canned crushed tomatoes
- 4 cups (960 ml) seafood stock or fish stock
- 1.5 lb (680 g) lump crab meat, picked free of shells (or equivalent cleaned whole crabs)
- 1 tsp (5 g) dried Mexican oregano
- 1 bay leaf
- 2 tbsp (16 g) masa harina mixed with 1/2 cup (120 ml) water to make a slurry
- 1 large potato, peeled and cut into 1/2-inch (1.3 cm) cubes (optional)
- Salt
- Freshly ground black pepper
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- Lime wedges for serving
- Warm corn tortillas or crusty bread for serving

Instructions

1. Toast the guajillo chiles in a dry skillet over medium heat for 20–30 seconds per side until aromatic but not burned. Place chiles in a bowl, cover with 1 cup (240 ml) hot water and let soften 10 minutes. Purée the softened chiles with their soaking liquid until smooth and set aside.
2. In a heavy pot heat the oil over medium heat. Add the onion and cook until translucent, about 5–7 minutes. Stir in the garlic and cook 1 minute more. Add the crushed tomatoes and cook 3–4 minutes.
3. Stir in the chile purée, seafood stock, oregano, bay leaf, and potato if using. Bring to a simmer and cook 10–12 minutes to marry flavors and cook the potato.
4. Add the lump crab meat and the masa slurry, stirring to combine. Simmer gently 6–8 minutes until the crab is heated through and the broth has thickened slightly. Do not over-stir to avoid breaking up the crab too much.
5. Season to taste with salt and freshly ground black pepper. Remove the bay leaf. Stir in chopped cilantro just before serving and squeeze lime over individual bowls.
6. Serve the chilpachole hot with warm corn tortillas or crusty bread and extra lime wedges at the table.