Torta de Congrejo

Menu Part: 
Cuisine Type: 

These saffron infused crabcakes are cooked until golden brown and crisp. A spicy chile cheese sauce is the perfect accompaniament.


1 knob of butter
1 cup onion, diced
3 cups red pepper, diced
1⁄2 cup garlic, chopped
1 potato, peeled, diced
2 tbsp. saffron
6 cups clam juice
1 lb. frozen yuca
Canola oil, as needed
1⁄2 cup Cotija cheese, grated
1 red onion, chopped
3 garlic cloves, chopped
1 green pepper, diced
1⁄2 cup mayonnaise
1⁄2 cup dijon mustard
1 tbsp. cayenne pepper
5 dashes hot sauce


1. In a small saucepan, melt butter and sauté onion, 2 cups red pepper, garlic and potato. Add saffron and sauté until onion is translucent. Add clam juice and bring to boil, then simmer 30 min. Season to taste; reserve.

2. In a stock pot over high heat, place yuca in boiling salted water. Return it to a boil; simmer 15-20 min. until done, but firm. Cool, remove fibrous vein and refrigerate.

3. In a large skillet, heat 2 tbsp. oil and sauté onion, garlic and remaining peppers approx. 5 min. Add sautéed vegetables, mayonnaise, mustard and cayenne pepper to yuca. Work through with hands, smashing, until combined. Add crab meat and season to taste. Refrigerate.

4. Form mixture into cakes, flour each side and brown in a lightly oiled skillet. Finish in a 350° F. oven for 5-10 min.

5. Place warm cakes on a plate. Spoon huacaina sauce around plate. Top with a saffron mayonnaise.

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