Peruvian Crab Causa

Jun 08, 2023June 8, 20230 13
Peruvian Crab Causa that is both delicious and healthy
in Seafood

Prep

30 min

Cook

10 min

Ready In

2 hours 40 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 large red onion
1/2 cup white vinegar
1/3 cup fresh cilantro , leaves and stems , finely chopped
sea salt , to taste
fresh ground black pepper , to taste
8 ounces roasted yellow peppers , strained and finely minced
1/2 lime , juice of
2 lbs yukon gold potatoes , scrubbed and washed
4 -6 ounces sliced jalapeno peppers
1 lime , juice of
1/4 cup canola oil or 1/4 cup corn oil
1 lb lump crabmeat , strained & picked over
1/4 cup mayonnaise
1/2 lime , juice of
sea salt
fresh ground black pepper ( optional )
crushed red pepper flakes ( for that extra zing )
2 avocados , ripe yet slightly firm
6 large romaine lettuce leaves , sliced

Nutrision Information

Servings Per Recipe
6
Calories
414
Sugar
3g
Fat
22g
Peruvian Crab Causa is a traditional Peruvian dish, made with mashed potatoes and fresh crabmeat. It's often served as an appetizer or light lunch, and is perfect for warm weather. This dish is flavorful and filling, and is a great way to enjoy fresh crab. The mashed potatoes are mixed with spices and yellow peppers, which give the dish a creamy texture. The layer of sliced avocado adds a fresh and slightly sweet flavor to the dish.

Instructions

1.Rinse and scrub the potatoes, then boil them in salted water until tender.
2.Peel the potatoes and mash them while they're still hot.
3.Add the lime juice, salt, and oil to the mashed potatoes, and stir to combine.
4.Stir in the minced yellow peppers and chopped cilantro.
5.In a separate bowl, mix the crabmeat with the mayonnaise, lime juice, salt, black pepper, and red pepper flakes.
6.Line a baking dish with plastic wrap, and place a layer of sliced avocado at the bottom.
7.Add half of the potato mixture on top of the avocado, and smooth it out.
8.Layer the crabmeat mixture on top of the potato layer, and add another layer of sliced avocado.
9.Add the rest of the potato mixture on top of the avocado, and smooth it out.
10.Cover the dish with the plastic wrap, and chill it in the refrigerator for at least 2 hours.
11.Before serving, remove the plastic wrap and slice the Peruvian Crab Causa into portions.
12.Top with sliced jalapeno peppers and cilantro, and serve on a bed of romaine lettuce leaves.

PROS

This dish is full of flavor and texture, and is a great way to enjoy fresh crabmeat.

It’s gluten-free, low-carb, and high in protein.

As a potato-based dish, it’s filling and satisfying.

CONS

This dish requires some preparation and chilling time, so it’s not a quick and easy recipe.

It’s also not suitable for anyone with a shellfish allergy.

HEALTH & BENEFITS

Crabmeat is a low-fat, low-calorie source of protein that’s rich in essential vitamins and minerals.
Potatoes are high in fiber and vitamin C, and can help regulate blood sugar levels.
Avocado is a good source of healthy fats and has been linked to improved heart health.

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