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 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

Instructions
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

notes: 

Cuisine:   Puerto Rico

Main Ingredient:   Crab