Peasant Style Crab Caranguejo De Caipira Recipes

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CIOPPINO-STYLE ROASTED CRAB



Cioppino-Style Roasted Crab image

Provided by Maria Helm Sinskey

Categories     Soup/Stew     Garlic     Onion     Tomato     Roast     Sauté     Low Cal     Dinner     Crab     White Wine     Healthy     Simmer     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
6 large garlic cloves, pressed
1 cup dry white wine
2 cups bottled clam juice
2 15-ounce cans chopped tomatoes in juice
1 cup water
2 bay leaves
1/2 cup (packed) fresh Italian parsley leaves
1/2 teaspoon (scant) dried crushed red pepper
Coarse kosher salt
2 2-pound cooked Dungeness crabs, cleaned, quartered, cracked, or 2 pounds Alaska king crab legs

Steps:

  • Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Add wine; increase heat to high and boil 2 minutes. Add clam juice, tomatoes with juice, 1 cup water, bay leaves, parsley, and crushed red pepper and bring to boil. Season to taste with coarse salt and pepper.
  • Reduce heat to medium-low. Simmer 15 minutes. Add crab pieces; nestle into sauce. Transfer skillet to oven and roast until crab pieces are heated through, 15 to 20 minutes. Place crab with juices in large bowl.

PUERTO RICAN CRAB



Puerto Rican Crab image

Provided by Virginia Burke

Categories     Garlic     Herb     Olive     Onion     Appetizer     Sauté     Lime     Crab     Bell Pepper     White Wine     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 13

1 tablespoon olive oil
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 cup tomato sauce
1/2 cup dry white wine
1 pound lump crabmeat, picked over
4 pimiento-stuffed olives, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
4 to 6 small crab shells (optional) or scalloped dishes
1 lime, cut into wedges

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.

PEASANT SKILLET



Peasant Skillet image

I prepare this supper frequently throughout the year, substituting whatever vegetables are in season. No matter how often I make it, I'm always asked for the recipe. -Lisbeth Whitehead, Watertown, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 9

6 bacon strips
4 medium potatoes, thinly sliced
3 cups broccoli florets
3 medium carrots, thinly sliced
1 medium onion, chopped
1/2 cup thinly sliced celery
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound fully cooked Polish sausage

Steps:

  • In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

Nutrition Facts : Calories 382 calories, Fat 25g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 707mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 12g protein.

CRAB-MEAT RAMEKINS (CASQUINHO DE CARANGUEJO)



Crab-Meat Ramekins (Casquinho De Caranguejo) image

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -Brazilian Fashion.

Provided by Engrossed

Categories     Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 -8 tablespoons olive oil (original has 1/2 cup!)
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup tomatoes, chopped
1 garlic clove, minced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 lb crabmeat
2 tablespoons parsley, minced
2 eggs, beaten
3/4 cup dry breadcrumbs
3 tablespoons butter, melted
1/2 cup pimento stuffed olive

Steps:

  • Preheat oven to 375°F.
  • Heat olive oil in a skillet; saute the onions for 10 minutes.
  • Mix in green peppers, tomatoes, garlic, salt, and pepper; cook over low heat for 10 minutes.
  • Add the crab meat and parsley; cook for 5 minutes.
  • Stir in the eggs just until set.
  • Taste for seasoning and divide mixture among 6 ramekins.
  • Toss the bread crumbs with melted butter and sprinkle over the crab meat.
  • Arrange olive on top.
  • Bake for 10 minutes, or until lightly browned.

Nutrition Facts : Calories 255.2, Fat 13.2, SaturatedFat 5, Cholesterol 117.5, Sodium 1380.1, Carbohydrate 15.2, Fiber 1.9, Sugar 3.5, Protein 18.6

PEASANT CASSEROLE (CUSCUZ PAULISTA)



Peasant Casserole (Cuscuz paulista) image

Number Of Ingredients 38

large shrimp
1/2 pound medium shrimp
2 pounds small shrimp
2 tablespoons lemon juice
salt and pepper
1 pound white cornmeal
1 tablespoon bread crumbs
3 cups boiling water mixed with 1 teaspoon salt
1/4 pound butter
3 tablespoons olive oil
2 cloves crushed garlic
1 medium finely chopped onion
1/4 cup chopped green onion
1/2 green pepper diced
1/2 red bell pepper sliced
2 cubes chicken bouillon
1 (16-ounce) package frozen green peas
1/4 cup chopped green olives
1 (15-ounce) can tomato sauce
1 bay leaf
hot sauce
1 boiled egg chopped
1/4 cup chopped parsley
2 sliced boiled eggs
3 tomatoes cubed
pitted green olives
1 can sliced heart of palm
SAUCE
3 tablespoons olive oil
2 chopped yellow onions
4 tablespoons chopped cilantro
1/2 finely chopped green bell pepper
1/2 finely chopped red bell pepper
1 pound small shrimp
hot sauce
2 bay leaves
6 chopped tomatoes (without skin or seeds)
1 shrimp or chicken bouillon

Steps:

  • One of Brazil's oldest recipes. Whether it is in the big city of São Paulo, or out in the simplicity of the country nothing represents more the state of São Paulo than cuscuz. PART 1 Marinate for one hour medium shrimp and small shrimp with lemon juice, salt and pepper. PART 2 Heat oven to 300 degrees and place in the oven 1 pound white corn meal with bread crumbs and brown about 5 minutes, being careful not to burn. Stir 3 or 4 times so mixture will brown evenly. Remove from the oven and sprinkle with drops of boiling water (about 1 cup mixed with 1 teaspoon salt) and return to the oven for 2 minutes. Meal will form into kernels of irregular shape. Add 1/4 pound butter and mix well. Set aside. PART 3 Heat olive oil and crushed garlic. Brown chopped onion, green onion, diced green and red peppers. Add 2 cups of boiling water, 2 cubes of bouillon, package of frozen peas (reserving 1/2 cup for decorating), chopped green olives. Add shrimp and cook 5 minutes. Add tomato sauce, bay leaf, and dash of hot sauce. Cover and let simmer. The large whole shrimp should be removed to decorate. Add chopped boiled egg, and parsley. PART 4 On the bottom and sides of a tube pan greased with olive oil, arrange the following in a symmetrical design: large shrimp, sliced boiled eggs, sliced red pepper, cubed tomatoes, green olives, sliced heart of palm. Cover with a little of the corn meal mixture and continue to layer until all of the ingredients are used. Press down mixture with the back of a spoon. Let cool and unmold carefully. Serve with shrimp sauce: NOTE: Heat a heavy pan and add the rest of the ingredients. Let simmer until well done, put in a large gravy boat and serve with (or over) Cuscuz paulista.

Nutrition Facts : Nutritional Facts Serves

PEASANT STYLE CRAB (CARANGUEJO DE CAIPIRA)



Peasant Style Crab (Caranguejo de caipira) image

Number Of Ingredients 14

3 (6-ounce) cans crab meat
2 tablespoons butter
1/2 chopped onion
3 chopped tomatoes
2 tablespoons tomato purée
2 drops hot sauce
lemon juice
salt and pepper
1 bay leaf
1 clove garlic, crushed
1 tablespoon olive oil
1 cup milk
1 tablespoon cornstarch
Brazilian Rice (Arroz brasileiro)

Steps:

  • Marinate crab meat in lemon juice, salt and pepper and let sit for 30 minutes. Melt butter. Add onion, tomatoes, tomato purée, 2 drops of hot sauce, bay leaf, garlic clove. Add the crab meat and olive oil. Mix together and add 1 cup milk, and cornstarch. Should be medium thickness. Serve over Brazilian rice.

Nutrition Facts : Nutritional Facts Serves

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