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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onion |
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 pound lump crabmeat, picked over |
4 pimiento-stuffed olives, chopped |
1 tablespoon chopped fresh cilantro |
1 teaspoon hot pepper sauce |
4 to 6 small crab shells (optional) or scalloped dishes |
1 lime, cut into wedges |
Directions:
1. 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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