Puerto Rican Crab by Evelyn 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: 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.
Posted on: Sun, 22 Sep 2013 23:56:12 +0000
Trending Topics
Recently Viewed Topics
© 2015