Crabs Cooked with Peppers
Instructions:
This unusual dish comes from the northwestern corner
of mountainous Roumeli, not too far from Lake
Kremaston. Traditionally it calls for local freshwater
crabs that have first been cooked in embers and their
flesh removed
4 to 6 large saltwater crabs (frozen are fine)
1⁄2 cup extra-virgin olive oil
2 large red onions, halved and thinly sliced
8 large green bell peppers, cut into 1⁄4-inch strips
Two 1-inch-long, thin hot fresh peppers, seeded
and chopped
1⁄2 cup long-grain rice
1 cup water
Salt and freshly ground black pepper to taste
1⁄2 cup snipped fresh dill
1⁄2 cup chopped fresh flat-leaf parsley
1⁄2 cup chopped fresh mint
- If a fireplace is available, build a fire and let it settle. Meanwhile, bring a large pot of salted water to a rolling boil and blanch the crabs until they turn bright red. Remove immediately and let cool. Wrap the crabs in aluminum foil and place under the burning embers. Roast until the shells have charred and the meat is tender, about 20 minutes. To simulate this in an oven, simply preheat the broiler.
- Blanch the crabs, let them cool, then individually wrap them in foil. Place about 6 inches from the broiler and roast until the shells are charred. Let cool. Crack open the crabs and remove their sweet, white flesh. Shred it and set aside.
- Heat the olive oil in a wide, deep pot over low heat and cook the onions until wilted and translucent, about 10 minutes. Add the bell and hot peppers and cook until softened, about 5 minutes. Add the rice and pour in the water. Season with salt and pepper and cover. Simmer over low heat until most of the liquid has been absorbed, about 8 minutes.
- Add the herbs and shredded crabmeat, stir and cook for about 5 minutes for the flavors to meld. Adjust the seasoning with salt and pepper and serve, either hot or at room temperature.
- It is entirely possible to prepare this dish with packaged crabmeat. It won’t have any of the same smoky flavor that grilling the crabs achieves, but it saves time and reduces the hassle of having to crack and clean the crabs. Substitute 2 cups shredded crabmeat, picked over for cartilage and shells, and skip step 1.