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Spicy Crab Mexican Recipe

  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Spicy Crab Mexican Recipe is made with whole cleaned crabs, dried ancho chilies, garlic, onion and fish broth.


  • 5 crabs, cleaned
  • 3 dried Chile ancho, destemmed (or deseeded for milder heat)
  • 3 garlic cloves
  • 1/2 onion
  • 3 tablespoons butter
  • 4 cups fish or seafood broth
  • 1/4 cup chopped parsley or epazote


  1. Bring a small pot of water to boil. Add the chilies, garlic, and onion and boil for 15 minutes. Add the ingredients, along with 1-2 cups of the water used to boil, in a blender and blend until smooth. 
  2. In a large pot on medium heat, add the butter and wait for it to melt. Pour the blended sauce into the pot, and bring to a simmer.
  3. Pour in the fish broth and bring to a boil. Add the parsley and stir. Simmer for 15 minutes, and add salt and pepper, to taste.
  4. Add the crabs in the broth until they turn orange, about 10 to 20 minutes. 


  • Do not overcook the crab.
  • You can control the heat level by the amount of seeds you use from the dried chilies. Remove the seeds if you prefer a milder heat.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican