Crab Or Shrimp Papusas With Cabbage Escabeche

5
Servings
20-30m
Prep Time
35m
Cook Time
55m
Ready In


"Papusas which derive from Central America are not as well known as dishes that come from Mexico. Papusas is a dough, made with masa harina, that may contain a variety of fillings. This particular recipe is really tasty and is stuffed with cheeses with either crab or shrimp."

Original recipe yields 5 servings
OK
  • FOR MASA
  • FOR CRABMEAT FILLING
  • FOR CABBAGE ESCABECHE
  • FOR PAPUSA SAUCE
  • FOR SERVING

Nutritional

  • Serving Size: 1 (585.7 g)
  • Calories 672
  • Total Fat - 46.7 g
  • Saturated Fat - 10 g
  • Cholesterol - 29.4 mg
  • Sodium - 2412.1 mg
  • Total Carbohydrate - 48.7 g
  • Dietary Fiber - 6.8 g
  • Sugars - 7.6 g
  • Protein - 18.3 g
  • Calcium - 430.2 mg
  • Iron - 5.8 mg
  • Vitamin C - 49.4 mg
  • Thiamin - 0.9 mg

Step 1

Combine the masa ingredients in a medium-size, nonporous bowl and mix well. Cover with plastic wrap, pressing the wrap directly n the surface of the mixture, and let it sit at room temperature for 20 minutes.

Step 2

Meanwhile, prepare the filling: In a medium-size bowl, combine the crabmeat, cheeses, cilantro, chile, and garlic. Mix thoroughly.

Step 3

Measure out five 5-ounce, or 1/2 cup, pieces of the masa mixture. Lay 12-inch square of plastic wrap on a work surface.

Step 4

With wet hands (you may want to keep a bowl of water next to where you are working), pat 1 piece of masa on the plastic wrap into a flat disk, about 1/2-inch thick and 5-inches in diameter. Make an indentation in the center of the disk and place one-fifth of the filling in the depression.

Step 5

Using the plastic wrap, bring the masa up around the crab mixture and pinch the seams closed, keeping the masa an even 1/2-inch thick all around the filling.

Step 6

With the papusas still wrapped in plastic, flatten it to an even 1-inch thickness. (It will still be 5-inches in diameter.)

Step 7

Repeat this process with the remaining masa and filling.

Step 8

The papusas can be refrigerated, wrapped, for up to 2 hours.

Step 9

Heat a large nonstick saute pan or frying pan over medium heat until hot. Add the olive oil and heat it for about 2 minutes.

Step 10

Gently unwrap the papusas.

Step 11

Without crowding the pan, fry them until they are golden brown all over and the cheese melts, about 5 minutes on each side.

Step 12

Serve immediately over the Cabbage Escabeche and Papusa Sauce. Drizzle with Crema and sprinkle cilantro over all, if preferred.

TO MAKE THE CABBAGE ESCABECHE


Step 13

Place the cabbage in a large, nonreactive bowl with the remaining ingredients and toss very well.

Step 14

Refrigerate the escabeche, covered, for at least 4 hours and up to 1 day. The longer it sits, the better. Serve at room temperature.

To MAKE THE PAPUSA SAUCE


Step 15

Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2 to 3 minutes, or until the onion is translucent. Being careful not to let garlic burn.

Step 16

Stir in the tomatoes, water, chicken bouillion, oregano, and vinegar and simmer for about 10-15 minutes or until sauce is reduced by half. Remove from heat and cool a bit.

Step 17

Puree the tomato sauce in a blender or with a hand wand until smooth. Add salt and pepper to taste, stir in the cilantro if using and serve.

NOTE 1: For the Cabbage Escabeche -as a variation, you can add diced mango or papaya


Tips & Variations


No special items needed.

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