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DISH RESEARCH · Main dish

Caranguejada Capixaba

Also known as: Capixaba Crab Feast

Whole crabs in a tomato, coriander and annatto broth with malagueta chilli.

Caranguejada Capixaba — illustrative food image

About Caranguejada Capixaba

Caranguejada is a whole-crab dish in Espírito Santo's coastal cooking. Deomar Bittencourt Pereira's Capixaba version, republished by Morro do Moreno, combines crabs with coriander, onion, tomato, garlic and annatto.

Malagueta chillies add heat, while citrus juice brightens the savoury broth. Soy oil enriches the aromatic broth.

The crabs are served whole, with small mallets at the table. Rice, black beans and toasted cassava flour accompany the dish, with a separate malagueta sauce available alongside.

Allergens in this recipe

Contains: Crustaceans, Soy.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Explore ingredients See countries & cuisines

Ingredients in Caranguejada Capixaba

Deomar Bittencourt Pereira's Capixaba caranguejada, republished by Morro do Moreno.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Whole crabs: Recipe-specific ingredient evidence; Crustaceans source-confirmed. Exact crab species unprovided; live starting form is preparation context.
  • Coriander greens: Recipe-specific ingredient evidence; Allergen details unconfirmed. Pés de coentro retained as whole fresh coriander greens; broader coriander candidate.
  • Onions: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Ripe tomatoes: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Annatto: Recipe-specific ingredient evidence; Allergen details unconfirmed. Urucum form/product unprovided; no compounded annatto oil manufactured or inferred.
  • Soy oil: Recipe-specific ingredient evidence; Soy source-confirmed. First explicit soy-oil choice retained before olive-oil alternative. Refinement and exact product formula unprovided.
  • Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Citrus juice (suco de limão): Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader citrus-juice candidate; exact limão species unprovided rather than forced lemon/lime.
  • Malagueta chillies: Recipe-specific ingredient evidence; Allergen details unconfirmed. Named local chilli, no exact candidate selected.
  • Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit crab blanching and later broth water consolidated.
  • Prepared rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Prepared serving rice; full upstream formula unprovided.
  • Prepared black beans: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader black-bean candidate; prepared accompaniment form retained, full upstream formula unprovided.
  • Toasted cassava flour: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader cassava-flour candidate; toasted form retained.
  • Malagueta chilli sauce: Recipe-specific ingredient evidence; Allergen details unconfirmed. Separate table sauce named; complete product/own formula unprovided, not equated with the whole chillies in the broth.

Origins & food traditions

Caranguejada is associated with the coastal food traditions of Espírito Santo. This version is credited to Deomar Bittencourt Pereira's 1982 book Histórias de um velho pescador.

Countries

  • Brazil
  • BrazilCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Culinária Capixaba — Caranguejada, Deomar Bittencourt Pereira recipe republished by Morro do Moreno