Ingredients with Measurements:
- 1 lb fresh crab meat
- 1 lb yuca, peeled and cut into chunks
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the yuca chunks and cook until tender, about 20 minutes. Drain and set aside.
2. In a skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and sauté until fragrant, about 2 minutes.
3. Add the red and green bell peppers and continue to sauté for another 5 minutes.
4. Add the chopped tomatoes and cook until they start to break down, about 5 minutes.
5. Add the crab meat to the skillet and stir to combine.
6. Pour in the coconut milk and chicken broth and bring to a simmer.
7. Add the cooked yuca to the skillet and stir to combine.
8. Season with salt and pepper to taste.
9. Simmer for 10-15 minutes until the flavors have melded together and the yuca has absorbed some of the liquid.
10. Serve hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 28g
Protein: 23g
Substitutions for ingredients:
- Shrimp or lobster can be used instead of crab meat.
- Sweet potato can be used instead of yuca.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add some diced jalapeño for some extra heat.
- Use different colored bell peppers for a more colorful dish.
- Add some chopped cilantro for a fresh burst of flavor.
Tips and tricks:
- Make sure to remove any shell or cartilage from the crab meat before adding it to the skillet.
- If the dish is too thick, add more chicken broth or coconut milk to thin it out.
- If the dish is too thin, let it simmer for a bit longer to reduce the liquid.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with lime wedges on the side.
Garnishes:
- Chopped cilantro or parsley
- Sliced avocado
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.
Suggested side dishes:
- Rice
- Plantains
- Black beans
Troubleshooting advice:
- If the yuca is too tough, it may not have cooked long enough. Cook it for a few more minutes until tender.
Food safety advice:
- Make sure to cook the crab meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Crab tapado is a traditional Ecuadorian dish that originated in the coastal region of Manabí.
Flavor profiles:
- This dish is creamy and savory with a hint of sweetness from the coconut milk.
Serving suggestions:
- Serve as a main course for a dinner party or family gathering.
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Region: Belizean