The purest essence of the sea concentrated in a powerful, restorative broth. Crab releases its flavor and coral into the pot, creating an elixir that wakes the senses and reconnects with the Peruvian coast. A port-side classic that never misses. Direct, marine, and vital.
Wash the crab well and lightly crack the claws and thicker shell parts without crushing them. It should stay in manageable pieces so it releases coral and flavor into the broth.
Cut the red onion, celery, garlic, and ginger into pieces. Set aside part of the cilantro for finishing and keep the rest ready to perfume the broth.
Turn what you find into an experience you can actually bring to your kitchen.
Place the crab, water, red onion, celery, garlic, ginger, part of the cilantro, part of the salt, and pepper in a large pot. Bring to a gentle boil and skim off any foam that rises.
Cook over medium-low heat for 30 minutes, at a calm simmer, until the broth smells marine, the shells turn deep red, and the base gains body. Do not boil it violently: it turns cloudy.
Remove the crab with tongs and strain the broth. Return the clean broth to the pot, add the remaining salt, and put the crab pieces back in for 3 minutes, just to keep them hot and juicy.
Turn off the heat and finish with the lime juice, remaining cilantro, limo chili, and scallions. Serve very hot, with clear broth and cooked crab pieces, never cold or overcooked.
