Crab locro recipe in peasant bread

For this week we will have a proposal that fuses one of our most traditional Andean soups with one of the crustaceans most loved by all Ecuadorians.

Locro is a potato soup that is very simple and rich at the same time, which combines practically with any other product, hence we have locros made from various tubers, vegetables, cheeses, meats, seafood, among others.

Today we will make some small changes for this Easter Sunday.

Ingredients:

• 2 onions leek
• 1 yellow pepper
• Sunflower oil
• 1 pound of potato chips
• 1 pound white potatoes
• 1 cup of crab fat
• 1 teaspoon achiote paste
• Mineral water
• 1 cup of cream
• ½ pound crab
• crab legs
• chives
• crispy bacon
• Salt
• peasant breads

Elaboration:

1. Finely chop the leeks and chili and sauté them in sunflower oil for a few minutes.
2. Peel the potatoes cholas and cut them into slices, add to the previous refried.
3. Add the crab fat, achiote and stir until all the ingredients are incorporated.
4. Cover with the water and cook over low heat for about 20 minutes until the potato is dissolved, process and pass through the strainer.
5. Return to the heat and add the white potatoes cut into small cubes, add more water and cook over low heat until the potatoes are cooked.
6. Add the crab meat, salt, the cream and cook for another 5 minutes.
7. Open the buns at the top, remove their inner crumb, bake them at 120 degrees until crispy, fill the soup here with a crab leg and add crispy bacon and fresh chives at the end.