PUERTO RICAN CRAB

Puerto Rican Crab image

Provided by Virginia Burke

Categories Garlic Herb Olive Onion Appetizer Sauté Lime Crab Bell Pepper White Wine Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 13

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Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
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 pound lump crabmeat, picked over
4 pimiento-stuffed olives, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
4 to 6 small crab shells (optional) or scalloped dishes
1 lime, cut into wedges

Steps:

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.

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