Puerto Rican Crab

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

• Ready In: 40 mins
• Yields: 4 first course servings

Ingredients

• 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

Directions

1. 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.