Fueguine crab, a southern specialty
Visiting the shores of the Beagle Channel is synonymous with local dishes. The richness of its marine fauna offers a taste experience that attracts many visitors. Patagonian scints are also known as southern scintilles. Considered one of the most precious ingredients on the island, this crustacean is found in cold waters of southern Chile and Argentina.
From the crabfamily, this crustacean has ten long legs and a shell. In it, it houses a very soft meat that is used as a delicacy for the preparation of different island dishes.
The story tells that the crab is not a discovery of these times. The ancient inhabitants of that region Patagonian — the Yamanes — already fished it before colonization.
About its gastronomic use
In Fueguine taverns, the crab is usually found alive in fish tanks. In this way, guests are invited to choose from among the lots that they wish to taste. Gastronomic specialists in the area say that once the crustacean is removed from the fish tank, it should be immediately cooked with boiling water.
In those places where you do not get the live crab, it is usually acquired frozen. I mean, already cooked. He procedure, in this case, is to thaw it at room temperature or in microwave, and then arrange it for the recipe to be performed.
Recipe casserole from crab (for 4 people)
- Crab 1kg
- Green 250 g
- White wine 100 cc
- Oil Sunflower 30 cc
- Fine salt a pinch of
- zest of 1 Lemon
- Juice of 1 lemon
- Milk cream 300 cc
- Parmesan cheese 1/2 kg
Chop the green (white for a side, green on the other). In a pot sweat the white part of the green next to the oil and salt. Crumble the crab legs and add to the onion. Add the green part of the green already cut and deglaze with the wine. As the alcohol has completely evaporated, add the juice and zest of Lemon.
Incorporate the milk cream, continue to cook to medium heat and stir constantly. Place in a bowl or bowls Individual products are suitable for the oven and sprinkle with grated Parmesan cheese. Gratin in the oven until golden brown. Before serving can be decorated with legs natural crab.
Madrynense y argentina. Lic. en RRPP (UP), especializada en Comunicación e Identidad Corporativa (UNIR) y docente universitaria. Apasionada por la comunicación en todas sus expresiones, porque como dice Paul Watzlawick “Todo Comunica”… las palabras, las reacciones y nuestro cuerpo. Mi desafío profesional es cuidar de “ese todo”, aportando mis conocimientos y gestionando las herramientas necesarias para que las comunicaciones fluyan como las olas del mar.
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