Entree: Brazil – Espirito Santo – Caranguejada (Traditional Espirito Santo crab feast of whole crabs cooked in a garlicky, herb-scented broth served with farofa)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 4 whole live or fresh crabs, about 1 lb (450 g) each, cleaned and cracked
- 3 tbsp (45 ml) annatto oil or neutral oil (see note)
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 6 garlic cloves, minced (about 1.5 oz / 45 g)
- 1 fresh hot pepper (malagueta or jalapeño), seeded and sliced (optional)
- 12 oz (355 ml) light lager beer
- 1 cup (240 ml) water or light seafood stock
- 2 tsp (10 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (20 g) chopped fresh cilantro (or chopped parsley)
- 4 limes, halved, for serving
- For farofa (cassava toast):
  - 2 tbsp (28 g) unsalted butter or 2 tbsp (30 ml) oil
  - 2 garlic cloves, minced (about 0.6 oz / 18 g)
  - 2 cups (200 g) cassava flour (farinha de mandioca)
  - Salt to taste
  - 2 tbsp (30 ml) chopped green onion (optional)

Instructions

1. If using live crabs, dispatch and clean them promptly. Rinse crabs under cold water and crack claws slightly to allow flavors to penetrate; set aside. Pat dry if pre-cleaned.
2. In a large heavy pot or deep skillet, heat 3 tbsp (45 ml) annatto or neutral oil over medium heat. Add sliced onion and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and sliced hot pepper and cook 1–2 minutes until fragrant.
3. Pour in 12 oz (355 ml) beer and 1 cup (240 ml) water or stock, scraping up any browned bits. Season with 2 tsp (10 g) salt and 1/2 tsp (1 g) black pepper. Bring the broth to a gentle simmer.
4. Add the prepared crabs to the simmering broth, nestling them so they are partially submerged. Cover and simmer for 12–15 minutes, turning once, until shells are bright and meat is cooked through. Stir in chopped cilantro just before removing from heat.
5. While the crabs cook, make the farofa: melt 2 tbsp (28 g) butter or heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté 30–60 seconds until fragrant. Add 2 cups (200 g) cassava flour and toast, stirring constantly, until golden and aromatic, about 4–6 minutes. Season with salt and stir in chopped green onion if using.
6. Serve the caranguejada family-style: transfer crabs to a large platter, pour some of the garlicky broth over them, and accompany with warm farofa and lime halves. Diners crack shells and spoon broth-soaked farofa over the crab meat as they eat.