Caranguejada
A dish featuring crab, a popular seafood item in the region.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Sr. Caranguejo
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Caranguejada, a crab stew, likely evolved from indigenous cooking methods combined with Portuguese and African culinary influences during Brazil's colonial period. Coastal communities traditionally relied on seafood, and readily available crabs became a staple. The dish reflects a simple, rustic approach to cooking, emphasizing fresh, local ingredients.
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Caranguejada is deeply intertwined with Brazilian beach culture and is often enjoyed communally at beachside restaurants or at home during gatherings. It represents a celebration of local ingredients and the shared experience of enjoying a flavorful and messy meal.
Beach Culture
Caranguejada is almost synonymous with beach outings in many parts of Brazil. Vendors often sell it directly on the beach, and beachside restaurants specialize in the dish.
Social Gathering
Eating Caranguejada is a very social activity. Families and friends gather around a table, usually covered with newspaper, and enjoy the crab together. It's common to use mallets or rocks to crack the shells open.
Festival Food
In some coastal regions, Caranguejada is a featured dish at local food festivals and celebrations.
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Caranguejada boasts a savory, briny flavor profile with hints of spice and aromatics. The sweetness of the crab meat is complemented by the rich broth and herbaceous notes.
The main flavor comes from the crab itself, which imparts a natural sweetness and seafood taste. The broth is typically made with tomatoes, onions, garlic, bell peppers (often green), cilantro, and malagueta peppers (or other chili peppers) for heat. Coconut milk is sometimes added for creaminess and subtle sweetness. Other common ingredients include vegetable oil, water or fish stock, and salt and pepper for seasoning. Lime juice is often squeezed over the crab just before serving to enhance the flavors.
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Proper Tools
Have a mallet or rock handy to crack open the crab shells easily. A small fork or pick can also be helpful for extracting the meat.
Protection
Wear old clothes or use a large bib or apron to protect yourself from splashes and stains.
Newspaper is Key
Spread newspaper or butcher paper on the table for easy cleanup. This provides a surface to crack the crab and discard the shells.
Lime is Your Friend
Squeeze fresh lime juice over the crab before eating to brighten the flavors and cut through any richness.
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