Baked Crab

From 'The Road to Mexico' by Rick Stein

If you're looking for a spicy seafood starter to tantalize your tastebuds, then look no further! This dish has a kick and is a great way to warm your appetite before the main course.

Ingredients:

• 1 pasilla chilli, seeds shaken out
• 100g salted butter
• 1 large red onion, diced
• 3 cloves garlic, chopped
• 20g achiote paste, softened
• 2 tbsp orange juice
• 2 poblano chillies, deseeded and finely sliced
• 3 large tomatoes, deseeded and diced
• 250g white crab meat
• Small handful fresh coriander, chopped
• ½ tsp salt
• 30g panko breadcrumbs
• 30g parmesan cheese, grated
• Totopos, to serve

Recipe:

1. Soak the pasilla chilli in just-boiled water for about 20 minutes, then drain and chop it.
2. Melt the butter in a pan and sweat the onion and garlic for 3-4 minutes until softened.
3. Using the back of a spoon, mix the achiote paste to a paste with the orange juice in a small bowl, then add it to the onions together with the pasilla, poblanos, and tomatoes.
4. Cook for 4-5 minutes before stirring in the crab meat to heat through.
5. Stir in the chopped coriander, then taste and season with salt.
6. Divide the mixture between 6 ramekins. Mix the panko breadcrumbs with the cheese and sprinkle over the ramekins, then grill for a few minutes until the tops are crisp and golden.
7. Serve with totops.