• Crab or crab (1 piece )
  • Surimi (2 pieces)
  • Celery (½ stalk) 
  • Chives (2 tablespoons) 
  • Garlic (1 tooth)
  • Fresh parsley (1 tablespoon)
  • mango (½ piece)
  • Tomato (1 piece)
  • Coconut cream (½ cup)
  • Tepa Agave Amber (2 oz)
  • Deep frying oil (The necessary amount to fry the Crab)
  • Butter or olive oil ( 2 tablespoons)
  • Bread for Breading  the Crab shell
  • Egg (1 piece)



  1. Clean the crab or crab and reserve the carapace for the presentation, remove the crustacean meat perfectly.
  2. Add garlic, Celery and Onion chopped to a pan with olive oil and / or butter, fry the skeleton and carapace until the the color changes.
  3. When changing the color of the shell and  the rest of the product, perform a deglaze using white wine or water, only one cup will suffice. Pour into the pan, occasionally the alcohol produces flames, just wait for it to evaporate, remove the contents perfectly and pass through a colander to later reserve for a Sauce.
  4. For the filling of the Crab put in a hot pan the meat obtained from the parts of the crab, chopped surimi, chives, tomato, mango cubes, fresh parsley,  with olive oil or butter (try not to overcook the preparation as it will be fried Afterwards) mix ingredients .
  5. With the desglase of the skeleton we will prepare a sauce; add to the blender the coconut cream, the base of the crab (desglase) , chili of your choice and two ounces of Tepa Agave Ambar, liquefy perfectly.
  6. Fill perfectly the cavity of the Crab with the ingredients from step 4.
  7. Cover the Crab shell with the Egg ( This so the Bread sticks to the Crab Shell) and start to bread  the Crab shell .
  8. Put oil in a pot, ones is hot  submerge the crab shell and let it fry. ( the filling has already been pre-cooked so we only hope to obtain the characteristic golden color of the breaded to remove and drain the excess oil).
  9. To conclude we will place our sauce as a mirror on our plate, on top of it our crab and to accompany a white rice would be perfect!