Prep 20 mins
Cook 20 mins
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. Found at epicurious.com
- 1 tablespoon olive oil
- 1 1⁄2 cups chopped onions
- 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 lb lump crabmeat, picked over
- 4 pimento stuffed olives, chopped
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon hot pepper sauce
- 1 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.
There just wasn't anything to not like about this. It was fresh, light, and full of flavor. I added a little extra cilantro and squeezed lime juice over the entire dish. I served it over rice.
This is one of my favorite recipes from home - if it's served in the crab shell it's called Carapacho De Jueyes, if it's not served in the crab shell it's called Salmorejo De Jueyes. I like mine served with golden fried breadfruit slices that have been sprinkled with garlic and olive oil. The only minor change to this authentic recipe is that I stir in the cilantro at the very end so that it keeps its lively green color. BUEN PROVECHO!
Truly delish! Will serve the leftovers with rice as suggested. Made for ZWT3.