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| Plantain "arañitas" & "tostones rellenos" (Photo credit: Wikipedia) |
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.
You will need:
1 tablespoon olive oil
1½ cups chopped onion
¼ cup chopped green bell pepper
2 garlic cloves, minced
½ teaspoon dried oregano
½ cup tomato sauce
½ cup dry white wine
1 pound lump crabmeat, picked over
4 pimiento-stuffed olives, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
4 to 6 crab shells (optional) or scalloped dishes
1 lime, cut into wedges
Here's how:
Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; saute 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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