A Huanchaco classic where cracked crab releases its flavor into an ají amarillo, chicha de jora, and seaweed aderezo. Egg binds the juices without drying them out, while cassava completes the plate. Briny, messy, and gloriously northern Peruvian.
Turn what you find into an experience you can actually bring to your kitchen.
Wash and scrub the crabs thoroughly, remove visible debris, and crack the claws and thick sections of shell with controlled blows from a mallet. Do not smash them into fragments: they should be open enough to release their juices while remaining recognizable pieces. Peel the cassava and cut it into medium chunks.
Place the cassava in a pot with the water and boil over medium heat for 18–20 minutes, until tender in the center and beginning to split slightly at the edges. Drain and keep warm while you finish the crab.
Heat the oil in a large pot and cook the onion for 5 minutes, until soft and translucent. Add the garlic, ají amarillo paste, pepper, and salt; cook for another 2–3 minutes, until the chili loses its raw aroma and the aderezo looks glossy.
Pour in the chicha de jora and scrape the bottom of the pot. Add the cracked crabs, seaweed, and two-thirds of the cilantro. Cover and simmer for 8–10 minutes, moving the pot carefully, until the shells are deep red and the meat reaches at least 63°C in the thickest sections.
Lightly beat the eggs and pour them over the crab while stirring gently. Cook for 1–2 minutes, only until the egg is set but still moist and bound with the aderezo juices; do not dry it out like an omelet. Finish with the remaining cilantro and chopped ají limo. Serve immediately with the hot cassava. And that’s it—cracked shell, juicy egg, and hands to work: now the name makes sense.
