Baked crab 'poblano' with achiote


This dish comes from a great restaurant in Valle de Guadalupe. It was one of those occasions when I had no expectations of any great food until I tried this crab dish, scented with achiote and pasilla chilli. I should have asked for the recipe, but we had to leave for more filming so this is my interpretation.


  • 1 pasilla chilli, seeds removed
  • 100g/3½oz salted butter
  • 1 large red onion, diced
  • 3 garlic cloves, chopped
  • 20g/½oz achiote paste, softened (avaliable at specialist stores and online)
  • 2 tbsp orange juice
  • 2 poblano chillies, deseeded and finely sliced (or alternatively 3–4 tbsp pickled jalapeño peppers)
  • 3 large tomatoes, deseeded and roughly chopped
  • 250g/9oz fresh white crab meat
  • small handful fresh coriander, roughly chopped
  • ½ tsp salt
  • 30g/1oz panko breadcrumbs
  • 30g/1oz Parmesan (or alternaive vegetarian hard cheese), grated