Stuffed crabs in the mango sauce recipe

The tastiest stuffed crabs you've ever prepared with a touch of mango. Learn how to prepare this recipe for stuffed crabs in mango sauce.

Stuffed crabs in the mango sauce recipe

Ingredients

Stuffing:

Crabs, 4 pieces
Leaves pulp, 150 grams
Ripe mango, 1 piece
Basil leaves, 4 pieces
1 tablespoon dry cheese
1 piece finely chopped red onion tail

Sauce for stuffing:

2 tablespoons butter
1 tablespoon wheat flour
Milk, 1 cup
1 pinch nutmeg

Mango sauce

Shrimp shell, 100 grams
Dejaiba shell, 1 piece
Carrot, 1 piece
Onion, 1 piece
White wine, 50 milliliters
1 tablespoon Brandy
25 ml oil
1 cup fish broth
Diced tomatoes, 2 pieces
2 tablespoons tomato puree
Thyme, finely chopped, 1 pinch
1 pinch of white pepper
75 grams butter
50 grams ripe mango pulp

Decoration

Finely chopped parsley, 1/2 tablespoon

Procedure

Stuffing of crabs and sauce

Rinse the crabs, open them, clean them and cook them in boiling water until they change color, remove the pulp, and reserve the shells.

Make stuffing sauce: melt butter over medium heat, add flour as rain, and mix vigorously to avoid lumps. When the color of the mixture changes from brown to light, add milk and continue mixing. Add a pinch of nutmeg and season with salt and pepper.

Add in small cubes the mango pulp and the finely chopped basil leaves and continue mixing over medium-low heat. Check the season. Stuff the crabs sprinkle with dry cheese and the finely chopped cambray onion tails.

Mango sauce

Finely chopped onion and carrot. Melt butter and sauté shrimp shells and shells until they change color. Add brandy, white wine, chopped tomato, and the rest of the ingredients. Keep over low heat and cover for 15 minutes. Blend the sauce without the crab shells, strain the sauce, return to heat, rectify seasoning and mix with a spoonful of cream.

Serving

Serve the sauce at the bottom of the plate, and the crabs on top, and decorate with finely chopped parsley.

Author: Itzel Sosa Argaez