Chefs Maria Elena Lugo-Zermeño and Gerardo Vázquez Lugo’s Soft Shell Crab Michmole

Before being honored with the Diners Club® Lifetime Achievement Award at Latin America’s 50 Best Restaurants, Chefs María Elena Lugo-Zermeño and Gerardo Vázquez gave us an exclusive look at one of their favorite dishes: Soft shell crab michmole.

 

Try making this delicious recipe at home!

 

Michmole

1/2 kilogram tomatillo

1/2 serving white onion

2 serrano peppers

2 garlic cloves

100 grams purslane

50 grams dough

15 ml. olive oil

Add course salt to taste

 

Soft Shell Crab

1 serving of soft crab

15 grams of “Pinole de maiz azul”, or ground blue corn

1 egg

15 grams of amaranth

15 grams of chia seeds

15 grams of pumpkin seeds

Add fine salt to taste

 

Process:

Cook the tomatillo, peppers, perslane, garlic and ¼ of white onion. Grind, strain, and set aside. Sizzle the other 1/4 white onion in julienne, until transparent. Add the mixture. Dilute the masa dough with a little water and add to the sauce to thicken it. Balance the consistency. Season. Adding salt to the crab, bread them with the pinole, egg and the mixture of amaranth, chia seeds, and pumpkin seeds. Fry and set aside.

Mix together the sauce and verdolagas.

 

To Serve:

Place the crab in a deep dish and serve the michmole in a small jar. Sauce your dish at your discretion on the table.

Still hungry? Head to Maria and Gerardo’s world-renowned Nicos Restaurant in Mexico City, Mexico, and be sure to take advantage of your Diners Club® Hotel Privileges while you’re there.

 

https://www.dinersclub.com/clubmembers/privileges#!Mexico/Mexico%20City

 

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