By Muffin Goddess on June 07, 2008
"I found this one in a little South America cookbook from the UK (hence the metric measurements). This is very popular along the coastline of Chile. Posted for ZWT. The original recipe calls for whole crabs to be used because the dish can be served in the crab shells. If you prefer to use ramekins instead, cooked crabmeat can be used in place of whole crabs."
Serving Size: 1 (466 g)
Servings Per Recipe: 4