Ingredients to make Crab Encebollado:
- 1 string of crabs (10 crabs)
- 1 paiteña onion chopped very finely
- 1 teaspoon chopped coriander
- 8 tablespoons lemon juice
- 4 tablespoons of oil
- 1 pound potatoes, peeled, cooked, and cut into small cubes
- 1/2 cup of cooked baby peas
- 2 eggs boiled and chopped
- Salt
- Pepper
- For the CHIFLES
- 4 green plantains cut into very thin slices
- 1 cup of oil
- Salt
How to make crab onion:
- Wash the crabs well.
- Cook them in water with salt, onions and whole chili peppers for one hour. Remove them from the water and let them cool well.
- Separate the shells and, with a small spoon, collect and save the fat from the inside of the shells; remove all meat from the body, legs and claws.
- Wash the chopped onion in cold water. Let it preserve for 10 minutes in lemon, oil, salt and pepper.
- Then mix it with the meat and fat of the crabs. Let the mixture keep for 30 minutes in the refrigerator.
- Then mix with the rest of the ingredients, adjust the seasoning and serve the onion sauce accompanied by chilies.
- For the Chifles Put the oil in a pan, heat it well and add all the banana slices.
- Let them fry, stirring occasionally with a fork. When they start to brown and are crisp, drain the fat and add a little salt.