Pincho de Cangrejo with Citrus Aioli

Ingredients

• 500g (1.1 lb) fresh crab meat 500g (1.1 lb) fresh crab meat
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 lemon, juiced 1 lemon, juiced
• 1 lime, juiced 1 lime, juiced
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Skewers, soaked in water Skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 20g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, paprika, cayenne pepper, cumin, salt, black pepper, lemon juice, and lime juice.
2. 2.
   Add the crab meat to the bowl and gently toss to coat it with the marinade. Let it marinate for 15 minutes.
3. 3.
   In the meantime, prepare the citrus aioli by combining the mayonnaise, minced garlic, and chopped parsley in a separate bowl. Mix well and refrigerate until ready to serve.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated crab meat onto the soaked skewers.
6. 6.
   Grill the skewers for 3-4 minutes per side, or until the crab meat is heated through and slightly charred.
7. 7.
   Serve the Pincho de Cangrejo skewers hot, accompanied by the citrus aioli for dipping.

Treat your ingredients with care...

• Crab meat — Ensure that the crab meat is fresh and free from any shells or cartilage. If using canned crab meat, drain it well before marinating.

Tips & Tricks

• If you prefer a spicier flavor, increase the amount of cayenne pepper in the marinade.
• Soaking the skewers in water before grilling helps prevent them from burning.
• For an extra burst of freshness, squeeze some additional lemon or lime juice over the grilled skewers before serving.
• If you don't have a grill, you can also cook the skewers on a stovetop grill pan or under the broiler in your oven.
• Serve the Pincho de Cangrejo skewers as an appetizer or as part of a seafood-themed meal.

Serving advice

Serve the Pincho de Cangrejo skewers hot, accompanied by the citrus aioli for dipping. Garnish with fresh parsley or a sprinkle of paprika for an added touch of color.

Presentation advice

Arrange the grilled skewers on a platter, placing a small bowl of citrus aioli in the center. Add a slice of lemon or lime on the side for an attractive presentation.