Recipe

Cornmeal with Crabs

Name: Cornmeal with Crabs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 200 g fine yellow cornmeal, not pre-cooked; 300 g cooked and cleaned jaiba crab meat; 800 ml mild fish broth; Up to 200 ml more hot fish broth, only if needed; 100 g chopped onion; 75 g chopped ají or sweet green pepper; 200 g crushed tomato; 2 cloves garlic, chopped; 30 ml oil; 1 tablespoon chopped parsley; Salt, to taste; Black pepper, to taste

Fine cornmeal with sofrito and jaiba crab meat, thick and creamy. A modern version of the preparation recorded in Delicias de la Mesa, from 1925.

CiberCubaNovember 7, 2026

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Preparation15 min
Cooking45 min
Total time1 h
Servings4 servings
DifficultyEasy

Harina con cangrejos combines ground corn, sofrito and shellfish meat in a pot. This version uses cooked and cleaned jaiba crab, which is added at the end to heat it through without drying it out.

The book's preparation ends up drier. Here we propose a creamy texture, with measured broth and adjustments according to the cornmeal grind.

Method

Carefully check the cooked jaiba crab meat and remove any shell fragments. Keep it refrigerated while you prepare the base.
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Heat the oil in a pot and sauté the onion and ají for 6–8 minutes until tender. Add the garlic and stir for about 30 seconds. Incorporate the tomato and cook for a few more minutes until the sofrito concentrates.
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Pour in the 800 ml of broth and bring to a gentle boil. Add the cornmeal in a rain-like stream, stirring continuously to avoid lumps.
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Lower the heat and cook, stirring frequently, until the corn is tender with no sandy texture and the mixture is thick and creamy. Allow about 20–30 minutes, adjusting according to the grind type and package instructions. If it thickens before cooking through, add some of the reserved hot broth little by little.
Incorporate the jaiba during the last 3–5 minutes and mix gently until completely heated through. Avoid prolonged cooking so it retains its texture.
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Add the parsley and adjust the salt and pepper after tasting, as the broth and jaiba already provide flavor. Serve immediately: cornmeal thickens when resting.
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