📝 About This Recipe
Transport your senses to the sun-drenched beaches of Ceará and Maranhão with this iconic Brazilian Caranguejada. This rustic, communal feast features whole crabs simmered in a fragrant broth of coconut milk, aromatic peppers, and fresh cilantro. It is more than just a meal; it is a lively social ritual meant to be enjoyed slowly with friends, mallets in hand, and plenty of cold beer.
🥗 Ingredients
The Crabs
- 12 pieces Live Mud Crabs (Uçá or blue crabs) (thoroughly scrubbed and cleaned with a brush)
- 3 Lemons (juiced, for cleaning and seasoning)
Aromatic Broth Base
- 400 ml Coconut Milk (full-fat, preferably fresh)
- 4 medium Tomatoes (ripe, seeded and chopped)
- 2 large Onions (finely diced)
- 1 large Green Bell Pepper (seeded and diced)
- 6 Garlic Cloves (minced)
- 3 tablespoons Dendê Oil (Red Palm Oil) (essential for authentic flavor and color)
- 1 bunch Fresh Cilantro (roughly chopped)
- 1/2 bunch Green Onions (Scallions) (sliced)
- 3-4 pieces Pimenta-de-cheiro (Aromatic chili) (minced; substitute with mild habanero if unavailable)
- to taste Salt and Black Pepper
The Traditional Pirão (Side Porridge)
- 1.5 cups Manioc Flour (Farinha de Mandioca) (toasted or raw)
- 3-4 cups Reserved Crab Broth (taken from the pot after cooking)
👨🍳 Instructions
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1
Begin by cleaning the crabs meticulously under cold running water using a stiff brush to remove any silt or mud. Drizzle them with the juice of 2 lemons and set aside.
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2
In a very large, heavy-bottomed stockpot, heat the dendê oil over medium heat until it begins to shimmer.
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3
Sauté the diced onions and green bell peppers for about 5 minutes until softened. Add the minced garlic and pimenta-de-cheiro, cooking for another 2 minutes until highly fragrant.
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4
Add the chopped tomatoes to the pot and cook until they begin to break down into a thick sauce, approximately 6-8 minutes.
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5
Stir in half of the cilantro and green onions, then pour in the coconut milk. Season generously with salt and black pepper.
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6
Carefully arrange the crabs in the pot, nesting them into the vegetable base. Add enough boiling water to just barely cover the crabs.
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7
Bring the liquid to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 25-30 minutes. The crab shells should turn a vibrant, bright orange.
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8
Once cooked, use a slotted spoon to carefully remove the crabs and place them on a large serving platter. Keep them warm.
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9
To make the Pirão: Ladle about 3-4 cups of the hot cooking broth into a separate medium saucepan.
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10
While whisking constantly, very slowly rain the manioc flour into the broth. Continue stirring over low heat until the mixture thickens into a smooth, translucent porridge consistency.
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11
Taste the Pirão and adjust seasoning with salt or a squeeze of lemon if needed.
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12
Pour the remaining broth from the large pot over the crabs on the platter. Garnish with the remaining fresh cilantro and green onions.
💡 Chef's Tips
If you cannot find live crabs, ensure frozen ones are fully thawed and cleaned before starting. Do not skip the dendê oil; it provides the signature orange hue and earthy depth characteristic of Bahian and Northern cooking. When making the Pirão, add the flour very slowly to avoid lumps; if it gets too thick, simply whisk in a little more hot broth. Provide each guest with a small wooden mallet (martelo) and a cutting board to crack the shells properly. Always serve with plenty of paper napkins and a 'discard bowl' for the shells in the center of the table.
🍽️ Serving Suggestions
Serve with a side of fluffy white Brazilian rice to soak up the extra coconut broth. Pair with an ice-cold Brazilian pilsner or a classic lime Caipirinha to cut through the richness of the coconut milk. Offer a 'Molho à Campanha' (Brazilian vinaigrette) on the side for a bright, acidic contrast. Include a small bowl of spicy Malagueta pepper oil for those who want an extra kick of heat. A side of farofa (toasted manioc flour with butter) provides a wonderful textural crunch.