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Crabs in Garlic Sauce (Jaibas en Mojo de Ajo)

 

I had this vibrant dish of crabs in garlic sauce at El Quelite in Misantla.  You will note that it has  mighty quantities of garlic but this time I puree it, instead of using it whole or thickly sliced as I do in many ajillo dishes.

 

Makes 4 servings as appetizer

 

8 large garlic cloves

8 blue crabs, cleaned and cut in half

1 teaspoon salt

1/2 cup olive oil

Lime wedges for garnish

 

In a blender or food processor, thoroughly puree the garlic with about 1/4 cup water.  Set aside.

In a mixing bowl, toss the crabs with the salt.  Let them absorb the flavor while you heat the oil to rippling in a large, heavy skillet over high heat.  Add the crabs and cook, turning, until they are bright red and cooked through, about 2 minutes per side.  Add the garlic puree.  It should sizzle and spatter lustily.  Turn out at once onto a platter and serve piping hot.