Keshy Yena Coe Cabaron – Cheese Stuffed with Crab Tails

This dish originated in the Dutch colonies on the island of Curacao. There, Edam cheese (Keshy Yena) was used by the cooks. Keshy Yena comes from the local island language Papiamento, which is a combination of Portuguese, Spanish, English, African and Dutch. The German and Dutch coffee growers took the recipe with them to Mexico, where it was modified a little and adapted to Mexican cuisine – as queso relleno “stuffed cheese” it can be found there. A very original dish for a party, but very filling.

Hollow out the cheese halves, leaving an inch-thick rim. Cover the cheese halves with tap water in a large baking bowl and let them soak for an hour. of the cheese that has been scraped out, set aside 250 g and chop it. Use the rest elsewhere.

Preheat the oven to 180° Celsius.

Dissolve half the butter and gently sauté the onion in it. Add the tomato cubes with chili spice, salt and pepper and cook for about 5-10 minutes. Add all the remaining ingredients – raisins, breadcrumbs, mixed pickles, olives and cheese – and mix gently but thoroughly with crab tails and eggs.

Pull the cheese halves from the tap water and dry them. Fill both halves with the mixture and carefully place them together, forming a whole cheese. With the remaining butter, make a straight p

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