Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce)
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. This recipe first appeared in our August/September 2012 issue, with Carmen Boullosa's article On The Backs of Crabs.
Enlarge Image Credit: Todd ColemanSERVES 4–6
INGREDIENTS1 cup mayonnaise
½ tsp. Worcestershire sauce
3 canned chipotle chiles in adobo, plus 2 tbsp. adobo sauce from can
2 tbsp. minced garlic
1 tbsp. kosher salt
6 blue crabs, cleaned and halved from head to tail
6 tbsp. canola oil
Lime wedges, for serving
INSTRUCTIONS1. Combine mayonnaise, Worcestershire, and chiles with sauce in a food processor, and process until smooth. Transfer to a large bowl, and set aside. Combine garlic and salt on a cutting board and using your knife, mash and chop into a smooth paste; rub paste evenly over crab halves.
2. Heat 3 tbsp. oil in a 12″ skillet over medium-high heat. Add half the crabs and cook, stirring occasionally, until fragrant, red, and cooked through, about 8 minutes. Transfer to bowl with chipotle sauce, and repeat with remaining oil and crabs. Toss crabs with sauce until evenly coated, and serve immediately with lime wedges.