Puerto Rican Crab
A flavorful Caribbean dish featuring fresh lump crabmeat sautéed with onions, peppers, and tomato sauce, brightened with white wine and fresh cilantro. Served with a splash of lime, this dish brings the taste of Puerto Rico to your table.
4 servings
17 min
Be the first to rate this recipe
Ingredients
- •1 tablespoon olive oil
- •1½ cups onion
- •¼ cup green bell pepper
- •2 cloves garlic
- •½ teaspoon dried oregano
- •½ cup tomato sauce
- •½ cup dry white wine
- •1 pound lump crabmeat
- •4 whole pimiento-stuffed olives
- •1 tablespoon fresh cilantro
- •1 teaspoon hot pepper sauce
- •4 pieces crab shells
- •1 whole lime
- •1 whole lime wedges
Cooking Instructions
- 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.
17 min
