Wash the crabs well. Cook them in salt water, onions and whole peppers for an hour. Remove them from water and let them cool well.
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| Ingredients to make cracks on the cracks: |
| 1 branch string (10 crabs) 1 chopped paiteña onion very finely 1 teaspoon of mince 2 cup of cooked tender peas 2 cooked and minced eggs salt pepper for the chifles 4 green bananas cut into very thin slices 1 cup of oil salt a |
Ingredients to make cracks on the cracks:
2. Separate the shells and, with a spoon, collect and save the fat inside the capachos; Remove all the meat of the body, the legs and the tongs. Wash the chopped onion in cold water. Let it keep for 10 minutes in lemon, oil, salt and pepper.
3. Then mix it with the meat and fat of the crabs. Let the mixture keep for 30 minutes in the refrigerator. Mix then with the rest of the ingredients, adjust the seasoning and serve the onbolla accompanied by chifles.
4. For the chiflesponga in a pan the oil, calm it well and add all banana slices. Let them fry, occasionally stirring with a fork. When they begin to brown, and are crispy, drain the fat and add a little salt.
