📝 About This Recipe
Deep from the mangrove forests of Northeastern Brazil comes the Aratu, a small, vibrant red crab prized for its sweet, delicate meat. This authentic Moqueca simmers the hand-picked crab meat in a rich, velvety broth of coconut milk, fragrant dendê oil, and colorful aromatics. It is a soul-warming celebration of Afro-Brazilian heritage that balances tropical creaminess with a gentle, earthy spice.
🥗 Ingredients
The Star Ingredient
- 500 grams Aratu crab meat (cleaned, precooked, and shredded (available in specialty frozen markets))
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Aromatics
- 4 cloves Garlic (minced into a paste)
- 1 medium Yellow onion (thinly sliced into rings)
- 1/2 large Red bell pepper (sliced into thin rings)
- 1/2 large Green bell pepper (sliced into thin rings)
- 3 medium Tomatoes (ripe, sliced into rounds)
The Liquid Gold
- 400 ml Full-fat coconut milk (unsweetened, high quality)
- 3 tablespoons Azeite de Dendê (unrefined red palm oil)
- 2 tablespoons Extra virgin olive oil
- 1-2 pieces Malagueta pepper (minced, or substitute with bird's eye chili)
Finishing Touches
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Green onions (finely sliced)
👨🍳 Instructions
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1
Place the Aratu crab meat in a glass bowl and season with lime juice, minced garlic, salt, and black pepper. Toss gently to combine and let it marinate for 20 minutes while you prep the vegetables.
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2
In a traditional clay pot (panela de barro) or a heavy-bottomed wide Dutch oven, drizzle the olive oil and one tablespoon of the dendê oil over medium heat.
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3
Create a base layer by arranging half of the onion rings, half of the bell peppers, and half of the tomato slices across the bottom of the pot.
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4
Carefully spread the marinated Aratu crab meat over the vegetable layer, ensuring an even distribution.
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5
Layer the remaining onions, bell peppers, and tomatoes over the crab meat. Sprinkle the minced malagueta pepper over this top layer.
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6
Pour the coconut milk evenly over the entire assembly. Do not stir; the Moqueca is meant to cook in layers.
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7
Cover the pot with a tight-fitting lid and bring the liquid to a gentle simmer. Reduce the heat to low-medium.
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8
Simmer for approximately 15 minutes. You will see the vegetables soften and the coconut milk thicken slightly as it melds with the crab juices.
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9
Remove the lid and drizzle the remaining two tablespoons of dendê oil over the top. This provides the signature orange hue and earthy aroma.
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10
Cook uncovered for another 5 minutes to allow the sauce to emulsify. Taste the broth and adjust salt if necessary.
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11
Turn off the heat and generously sprinkle the fresh cilantro and green onions over the stew.
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12
Let the Moqueca rest for 5 minutes off the heat before serving; this allows the flavors to settle and the clay pot to continue its gentle cooking process.
💡 Chef's Tips
If you cannot find Aratu, high-quality lump crab meat or even shredded salt cod (dessalted) makes a great substitute. Always use a clay pot if possible, as it retains heat exceptionally well and imparts a traditional flavor profile. Be careful with the dendê oil; it has a very distinct, strong flavor and can stain clothing and porous surfaces easily. Avoid over-stirring the pot; you want the layers of vegetables to remain somewhat intact for a beautiful presentation. Ensure your coconut milk is room temperature before adding to prevent the oils from separating too quickly.
🍽️ Serving Suggestions
Serve over 'Arroz Branco' (fluffy white Brazilian rice) to soak up the rich coconut broth. Accompany with 'Pirão', a thick porridge made by mixing some of the boiling Moqueca broth with toasted manioc flour (farinha de mandioca). A side of 'Farofa' (toasted manioc flour with butter) provides a necessary crunchy texture contrast. Pair with a cold Caipirinha or a crisp, chilled Sauvignon Blanc to cut through the richness of the coconut milk. Offer extra malagueta hot sauce on the side for those who prefer a more intense Bahian heat.