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.