Name: Crab Veracruz Style
Prep time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 crabs; 25 grams olives; 25 grams whole grain bread crumbs; 3 cloves garlic; 3 tablespoons vegetable oil; 2 serrano chiles; 3 limes; parsley, to taste; 1 onion; 1 tomato; 1 egg; salt, and pepper

Preparation

Low

Wash and clean the crabs, cook them with salt, one onion, and three cloves of garlic; drain and, once cooled, extract the meat; wash and boil the shells; strain. Fry the remaining garlic and chopped onion in three teaspoons of oil; add the chilies, tomato, and parsley (all chopped); season with salt and pepper. Once thickened, add the crab meat and chopped olives; let it dry out and remove from heat; fill the previously greased shells. Beat the egg and spread it with a spatula over each crab; add breadcrumbs and a few drops of oil. Place them in the oven at 350°F and let them brown. Serve with lemon slices and parsley.