Puerto Rican Crab
"Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper. Found at epicurious.com"
photo by Caroline Cooks
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
4 first course servings
ingredients
- 1 tablespoon olive oil
- 1 1⁄2 cups chopped onions
- 1⁄4 cup chopped green bell pepper
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 cup tomato sauce
- 1⁄2 cup dry white wine
- 1 lb lump crabmeat, picked over
- 4 pimento stuffed olives, chopped
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon hot pepper sauce
- 1 lime, cut into wedges
directions
- Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.
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Reviews
-
There just wasn't anything to not like about this. It was fresh, light, and full of flavor. I added a little extra cilantro and squeezed lime juice over the entire dish. I served it over rice. -
This is one of my favorite recipes from home - if it's served in the crab shell it's called Carapacho De Jueyes, if it's not served in the crab shell it's called Salmorejo De Jueyes. I like mine served with golden fried breadfruit slices that have been sprinkled with garlic and olive oil. The only minor change to this authentic recipe is that I stir in the cilantro at the very end so that it keeps its lively green color. BUEN PROVECHO! -
Truly delish! Will serve the leftovers with rice as suggested. Made for ZWT3.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
