Preparation

1.To prepare the fry, heat the oil with the achiote and fry all the ingredients until the onion is transparent.
2. To make the condumio, soak the bread with the milk, the sweet wine and blend.
3.Add the mixture to the fry with the other ingredients and cook for 5 minutes or until thickened.
4. Fill the shells by distributing the conduit evenly.
5. Put a slice of hard-boiled egg and a rubino olive.
6.Place another conduit cap on top.
7. Sprinkle with very little sugar.
8.Bake at 190ºc (375ºf) for 5 to 10 minutes.
9.Serve over chopped lettuce.

Ingredients

  • • 8 washed and dried crab shells + fried ingredients
  • • 2 tablespoons of oil
  • • achiote
  • • 1/2 cup of minced paiteña onion
  • • 2 tablespoons of chopped white onion
  • • 1/8 teaspoon pepper
  • • 1/8 teaspoon nutmeg
  • • 1 pinch of cumin
  • • 2 garlic cloves, minced
  • • 1 tablespoon of chopped pepper + condumio ingredients
  • • 12 rubino olives cut into slices
  • • 2 hard boiled eggs
  • • 1 teaspoon of sugar
  • •chopped lettuce
  • • 2 slices of bread
  • • 1/4 cup of milk
  • • 3/4 cup of sweet wine (muscatel)
  • • 1/2 cup black fat from the carapace
  • • 1/3 cup raisins
  • • 8 walnuts, very finely chopped
  • • 3 tablespoons of butter
  • • 1/3 cup sugar
  • •Salt
  • • 2 cups of crab meat