Cangrejo reventado is a stew from Peru’s northern coast, especially popular in Huanchaco, Trujillo, made with crab meat crushed to release its juices, cooked in a criollo base with egg. Its name refers to the process of “bursting” the crab before cooking it.
It’s fairly quick to make, highlighting the intense flavor of the crab combined with an onion, garlic, and ají amarillo base.
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Peruvian Cangrejo Reventado
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring cangrejos y huevos, adapted for a home kitchen with clear measurements.
Ingredients
- 800 g crab meat
- 4 eggs, beaten
- 1 onion, chopped
- 2 garlic cloves
- 60 g ají amarillo paste
- 1 tsp paprika
- 2 cassava roots, boiled
- Chopped scallion, for serving
- Salt and pepper to taste
Preparation
- Sauté the onion, heat the oil and brown the chopped onion until translucent.
- Make the base, add the garlic, ají amarillo, and paprika, sauté, and season with salt and pepper.
- Cook the crab, stir in the crab meat, mix well, and cook for 4 minutes.
- Add the egg, beat the eggs and stir them in, mix, and cook 1 more minute.
- Serve, sprinkle with chopped scallion and serve over a bed of boiled cassava.
Chef’s Tips
- Don’t overcook the egg so it stays creamy, not dry.
- Use fresh crab for the best flavor and texture.
- Serve right away, since this dish is best enjoyed freshly made.
Traditional Variations
Some Trujillo families add yuyo (seaweed) to the dish for an extra briny touch.
There are also versions served with rice instead of cassava.
How to Serve
Serve hot, over a bed of boiled cassava, typically at the beach resort of Huanchaco, in Trujillo.
Recommended Pairings
- Boiled cassava
- Plain white rice
- Lime
Did You Know?
Cangrejo reventado is a dish with deep historical roots in La Libertad, and the beach resort of Huanchaco is recognized as the most famous place to enjoy it.
Frequently Asked Questions
It's a Peruvian coastal dish in which crab meat and juices are crushed together with a spicy relish, resulting in an intense, flavorful stew.
The name comes from the technique of crushing or 'bursting' the whole crab, shell included, to extract all its juice and flavor during cooking.
Eating the shell directly isn't recommended; it's crushed to release its flavor into the broth, but it's usually strained out or removed before serving, depending on the preparation.
