Jaibas Rellenas

Carefully clean the cooked whole blue crabs. Remove the top shell and discard the gills and internal organs. Extract all the crab meat from the body and legs, being careful to remove any shell fragments. Reserve the cleaned top shells.

Remove stems and seeds from the dried guajillo chiles. Place them in a small pot with water, bring to a boil, then reduce heat and simmer for 10 minutes until softened. Drain and set aside.

Finely dice the white onion and mince the garlic cloves. Chop the Roma tomatoes.