PEPPER CRABS | Delicious Recipes

This simple technique of getting ready crabs is extremely near the first soul formula. The Caribs roasted the crabs terribly briefly; they most well-liked them raw.
Crabs area unit the sole food the Arawaks and Caribs ever boiled; everything else they roast.


  •    gallons water
  • teaspoon salt
  • tablespoon allspice berries
  • to 8 thyme sprigs
  • to 3 whole habanero-type chiles
  • live blue crabs
  • limes, cut in half
  • Taumalin Sauce (below), optional


Put the water in an exceedingly giant pot and add the salt, then bring around a boil. Add the allspice, thyme, and chiles, and simmer a pair of to three minutes. fastidiously add the live crabs. Boil them for regarding quarter-hour till red and roasted through. take away the crabs from the water and allow them to cool. Discard the change of state liquid.
Break off the apron (for feminine crabs) or key (for male crabs), then realize the highest shell. corrade the feather gills and break the body in 2. Reserve the soft chromatic internal organ to create taumalin (below). Squeeze juice over the exposed meat. Break the shell as you eat, and suck the crab meat out of each joint. Dip the crab meat in taumalin sauce, if desired. Twist off the claws, break them open, and choose or suck out the meat.
You can conjointly recognize the crab from the Pepper Crabs to use in alternative recipes.


  •     Taumalin Sauce:


Combine ¼ cup of reserved liver with ¼ teaspoon of minced habanero, Caribbean Pepper Mash, or a habanero-based sauce. Use as a dip for food.



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