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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean crabs front and back (take off hair and cut the tips of the legs). (Don’t forget!) to whack the crabs really hard with a rock or hammer before you put them in the pot (so that they can soak up the flavor more). | 2. Put crabs in large stock pot with the margarine. | 3. Add green peppers, tomatoes, and onions, one cube of chicken bullion, cilantro, parsley, and some spices all over low heat. | 4. Mix and move the crabs. | 5. Next, put some hot water (about one-third to one-half the size of your pot) and some salt. Keep mixing. | 6. Add the shrimp bullion, another cube of chicken bullion, and the Worcestershire Sauce. Put the achiote powder in for color. | 7. Peel and cut the chayotes into slices and then 6 times into chunks. Don't forget to take the seed out of the middle. Add the chayotes to soup. | 8. Peel and cut into round pieces the three yuccas (you have to cut the hairy and red part, and then peel it until you completely remove the casing.) Add to the soup. | 9. Wash the plantain skins, then cut the plantains into 5 chunks each. (You can add the plantains with the skin on or removed.) Add to the soup. | 10. Let boil until vegetables cooked. When pataste ready add fish and shrimp. | 11. Add coconut milk, sugar and conch (If you have it!). | 12. Finally, allow the soup to simmer for at least 20 minutes. My friend always told me that after adding the coconut milk to not to look at the soup until you serve it. You can serve it with lime, avocado, rice. Enjoy with tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crab	2	lb		761.6017	0.0	165.8297	5.44
margarine	4	tablespoons		405.51599999999996	0.5076	0.5076	45.402
tomato	1	tomatoes	chopped	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
chicken bouillon cube	2			-	-	-	-
spice	1	teaspoon		4.997	1.3703	0.1157	0.1651
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185
water				-	-	-	-
salt				-	-	-	-
shrimp bouillon cube	2	shrimp		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
achiote powder	2	teaspoons		0.0	0.0	0.0	0.0
chayotes	3			-	-	-	-
yucca root	3			-	-	-	-
plantain	4			873.52	228.3324	9.308	2.6492
shrimp	1			321.8674	4.1253	61.6988	4.5787
conch	1	lb		353.6008	4.624	71.5362	3.264
fish	1	lb		593.868	0.0	92.2535	21.9414
coconut milk	2	cups		1104.0	26.592	10.992	114.432
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
lime				-	-	-	-
avocado				-	-	-	-
tortilla				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.