3 Reviews

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.

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tara portee April 03, 2008

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!

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Narcisa March 25, 2008

Truly delish! Will serve the leftovers with rice as suggested. Made for ZWT3.

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Caroline Cooks June 23, 2007
Puerto Rican Crab