Ingredients

• 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

Directions

• Pour boiling water into a small heat-resistant bowl and soak the pasilla chilli for 20 minutes. Drain the water and chop the chilli finely.
• Preheat the grill to its highest setting.
• Melt the butter in a saucepan and fry the onions and garlic over a medium heat for 3–4 minutes
• until softened.
• Mix the achiote paste with the orange juice in a small bowl until smooth
• then stir into the onions with the pasilla chilli
• poblanos (or pickled jalapeños) and tomatoes. Cook for 4–5 minutes.
• Stir in the crab meat and coriander until heated through. Season with salt. Divide the mixture equally between 6 ramekins.
• Mix the panko breadcrumbs with the Parmesan and sprinkle over the ramekins. Grill for a few minutes until the tops are crisp and golden-brown. Serve immediately.