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Stuffed crabs and gratin of chayotes

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Description Edit

Ingredients Edit

Directions Edit

  1. Open the crabs, remove the inside and collect the meat caught in the cartilage.
  2. In the olive oil, brown the minced Onion, crab, herbs and the soaked bread. Then, add the salt and the lime.
  3. Stir over a low heat so as to dry up the mixture, which needs to be quite compact.
  4. Pour the mixture in the crabs’ shells and sprinkle the breadcrumbs.
  5. Brown for a while in the oven.

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