Crab with Alguashte

cangrejo
cangrejo

Crab with Alguashte

By David Calito      

April 11, 2015

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In El Salvador, Alguashte is used in various dishes, as well as to flavor the handle either green or ripe, cucumber, among many other fruits that are eaten with lemon.
Likewise, the Alguashte is used to prepare tasty soups such as crab, chicken, and beans in Alguashte iguana, among others.

  • Prep: 20 mins
  • Cook: 15 mins
  • 20 mins

    15 mins

    35 mins

  • Yields: 6 servings
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Ingredients

6 crabs

1/2 pound pumpkin seed (Alguashte )

2 tablespoons corn

2 tomatoes

1/2 onion

1/2 green pepper

1 clove garlic

1 liter of water

1 bouillon

salt

Directions

Toast the pumpkin seed and corn and grind together with tomatoes, onion, green pepper and garlic. Pass the sauce through a sieve and reserve.

Crabs washed thoroughly brushing each leg to remove all the mud it brings and it is good, good clean, open them and reserve in a pint of water.

In a saucepan put the Alguashte with a pint of water. Boil and add the crabs.

When they are boiling add the broth and salt test.

If necessary add, but with the broth will.

Simmer for ten minutes more and serve hot.

Enjoy it with white rice and fresh salad.

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Nutrition Facts

Serving SizeCrab
Calories100
Sodium535mg
Potassium353mg
Protein25g
Cholesterol135
Total Fat1g
Saturated Fat1g

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