Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 gallon water |
4 green plantains |
oil, for sauteing |
1 white onion, cut into 1/4-inch dice |
1 green bell pepper, cut into 1/4-inch dice |
1 red bell pepper, cut into 1/4-inch dice |
1 large, round tomato, cut into 1/4-inch dice |
2 chipotles, chopped |
1/2 cup white wine |
1 pound crabmeat, cleaned |
2 tablespoons chopped cilantro |
salt and pepper |
canola or corn oil, for frying |
1 cup chicken stock |
Directions:
1. In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
2. In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
3. Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.
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