Puerto Rican Crab
(edit): Bon Appetit Magazine @Vogel @Try Soon! Main Dish
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.
1 tablespoon olive oil
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
2 each 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 each pimiento-stuffed olives chopped
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
4 small crab shells (optional) or scalloped dishes
1 each lime, cut into wedges
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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Yields: 4 Servings
Bon Appetit magazine, May 2006, page 131
Cuisine: Puerto Rico
Main Ingredient: Crab