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How to make Centolla
Learn what makes Centolla special, cook the free ComidaTime recipe, then keep cooking from Authentic Argentine Cuisine.
Why cooks start here
Centolla is southern king crab, boiled or steamed and eaten with lemon and mayonnaise at the end of the world. In Ushuaia it is the luxury of a Tuesday.
Centolla, the prized southern king crab, finds its home in the frigid waters surrounding Ushuaia, known as the 'end of the world.' This delicacy graces the tables of locals not just on special occasions but as a luxurious indulgence, even on a regular Tuesday. The crab is typically boiled or steamed, letting its natural sweetness shine through with minimal adornment. The taste of centolla is a pure expression of the sea, tender and succulent, with each section offering a burst of flavor. A squeeze of lemon and a touch of mayonnaise enhance this experience, adding brightness and creaminess without overpowering the crab's delicate essence. Salt is used sparingly, allowing the true taste of this Patagonian treasure to take center stage.
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