Salmorejo De Jueyes Crab Stew |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are one of the many dishes you will find being sold at the many beach side kiosks of Puerto Rico often served right with arepas or Tostones (fried plantains) Ingredients:
12 ounces crabmeat, which may be fresh, canned (drained) or frozen (thawed) |
1 teaspoonful of ground garlic |
1 1/2 tablespoonfuls of chopped onion |
2 or 3 olives, chopped |
1 tablespoonful chopped green peppers |
1/2 tablespoonfuls chopped red peppers |
two drops of tabasco sauce |
1 tablespoonful of olive or cooking oil |
⅓ cup tomato sauce |
1/2 cup water (or substitute with 1/2 cup white wine!) |
⅓ teaspoonful of salt |
Directions:
1. Sautee all ingredients except the crabmeat over medium heat for about two minutes, stirring continuously. Add the crabmeat, stir, and cook, covered, for 15 minutes over low heat. Stir and let stand for a few minutes, covered. Serve garnished with slices of red pepper and sweet peas. You may want to have lemon or orange slices handy, for some people who like to add a squeeze of either to their dish.
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