Description
Discover the rich, vibrant flavors of Brazilian cuisine with this Brazilian Dungeness Crab Stew. Inspired by the classic moqueca, this recipe features tender Dungeness crab meat simmered in a fragrant blend of coconut milk, diced tomatoes, and spices, served hot with steamed white rice. Perfect for seafood lovers seeking a comforting and exotic main course.
Ingredients
Scale
Stew Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound Dungeness crab meat, picked and cooked
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) diced tomatoes with juices
- 1 tablespoon tomato paste
- 1 cup coconut milk
- 1/2 cup seafood or vegetable broth
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
For Serving
- Steamed white rice
Instructions
- Sauté aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped yellow onion and cook for 3–4 minutes until softened and translucent.
- Add bell peppers: Stir in the chopped green and red bell peppers; cook for another 3–4 minutes to soften the peppers and develop flavor.
- Cook garlic and spices: Add minced garlic and sauté for 30 seconds until fragrant. Stir in paprika, ground cumin, cayenne pepper (if using), salt, and black pepper to coat the vegetables well.
- Add liquids and simmer: Pour in the diced tomatoes with their juices, tomato paste, coconut milk, and broth. Bring the mixture to a simmer and cook for 10–12 minutes to allow the flavors to meld together and slightly thicken the stew.
- Add crab meat: Gently fold in the Dungeness crab meat into the simmering stew. Continue to cook for an additional 5 minutes, just enough to heat the crab through without overcooking.
- Finish with lime and cilantro: Stir in fresh lime juice and chopped cilantro to brighten and freshen the stew’s flavor. Remove from heat.
- Serve: Ladle the crab stew hot over steamed white rice and enjoy immediately.
Notes
- This dish is inspired by the Brazilian moqueca but uses crab instead of fish or shrimp for a unique twist.
- For extra depth and authenticity, add a splash of dendê (red palm) oil just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Adjust cayenne pepper quantity to control the spice level.
- Use fresh Dungeness crab meat for best flavor and tenderness.
