Recipe for Crab Legs Chilpachole (Chilpachole de jaiba)

Chilpachole refers to a spicy stew or soup with seafood, peculiar to the state of Veracruz; this recipe is from the small city of Tlacotalpan. Tlacotalpan is located south of Veracruz; this city is known for its many colorful festivals, such as the carnival of Candelaria, where this delicious Jarocho crab soup is served; Jarocho means a person or tradition from Veracruz. You can prepare the broth you will need for this recipe with crab shells, but you need to wash them very well to make sure you take out all the dirt that would have accumulated in them. This chilpachole recipe is made with red chilies, the bouillon or broth used is made from cooking the shrimp, shellfish or crabs.

The Crab Leg Chilpachole:


• 1 lb. of Crab meat
• 2 Potatoes
• 3 zucchinis
• 1 onion
• 4 Cascabel Chiles
• 3 Chiles anchos
• 3 whole black pepper
• 1 Tablespoon Seafood broth in powder or any seafood broth you would have made yourself
• 1 sprig epazote
• Vegetable Oil
• Salt to taste

Making this chilpachole from Veracruz:

1- In a bowl with 1 cup hot water, soak the chiles and wait until they soften, then remove seeds and veins. Reverve while still soaking in the hot water.

2- Heat the oil and cook the onion, as is crystallizes, add the potatoes (previously cut in small cubes) and cook for 7-8 minutes. At this point add the crab meat.

3- In the meantime, blend the chiles with a cup of water in a food processor, salt and pepper, then remove any excess water from the obtained sauce and add this sauce to the pan.

4- Add the shrimp stock and also some water, then add the epazote and wait until the chipachole begins to boil. Finally, add in the zucchini, chopped into cubes and wait until they are cooked. Serve...

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