SeafoodMediumFree

Veracruz Stuffed Jaiba Crab Shells Gratinée

Name: Veracruz Stuffed Jaiba Crab Shells Gratinée
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 100 g Grated manchego or Parmesan cheese; 1 to taste Salt and pepper; 3 cloves Garlic; 3 cdas Vegetable oil; 20 g Butter; 300 g Plum tomatoes; 0.5 pza White onion; 1 pza Serrano chilli; 50 g Breadcrumbs; 800 g Whole cooked jaibas (blue crabs) or crab meat; 15 g Fresh epazote

55 min (30 prep + 25 cook) Medium 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Crab shell filled with crab meat cooked in tomato and epazote sofrito, gratinéed.

About this recipe

Jaiba rellena is a festive and elaborate dish of Veracruz cooking, where the empty shell of the jaiba (river or sea crab) is filled with crab meat cooked in a sofrito of tomato, garlic, onion, epazote and spices, covered with grated cheese or breadcrumbs and gratinéed in the oven until a golden crispy crust forms contrasting with the creamy filling. It is one of the most appreciated dishes in the seafood restaurants of the port of Veracruz.

History & Origin

The jaiba (Callinectes sapidus and other species) is abundant in the coastal lagoons and estuaries of the Gulf of Mexico, being one of the most consumed shellfish in the ports of Veracruz, Tampico and Campeche since pre-Hispanic times. The Totonac and Huastec peoples who inhabited the Gulf coast prepared jaiba in stews with local herbs such as epazote and hoja santa. The technique of filling the animal's own shell with its cooked meat and gratinéeing with cheese or breadcrumbs is an innovation of the colonial cooking of the port of Veracruz in the eighteenth century, when Spanish culinary influence introduced the gratinée technique with cheese and the use of tomato in sofrito for the preparation of shellfish.

Estimated cost

£20.00

Total cost

£5.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

26g

Protein

18g

Carbohydrates

14g

Fat

Fibre

640mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
If using whole crabs, extract the meat from the legs and shell. Set aside the clean shells for stuffing. If using pre-prepared crab meat, skip this step.
2
Blend the tomatoes, onion and garlic until you have a smooth salsa. Finely chop the epazote and chilli.
3
Heat the oil in a frying pan over medium heat. Pour in the tomato salsa and cook for 8 minutes until concentrated. Add the chilli and epazote. Season with salt and pepper.
4
Add the crab meat to the salsa. Mix well and cook for 3-4 minutes. The filling should be juicy but not watery.
💡 Do not overcook the crab or it will become dry and rubbery.
5
Preheat the oven to 200°C grill/broil. Fill each shell generously with the crab mixture. Mix the grated cheese with the breadcrumbs and distribute on top. Add small pieces of butter.
6
Gratinée in the oven for 8-10 minutes until the topping is golden and crispy. Serve immediately with lemon and white rice.