Puerto Rican Crab

Ingredients for Puerto Rican Crab

• 1 tablespoon olive oil

• 350ml chopped onion

• 40g chopped green pepper

• 2 garlic cloves, minced

• 1/2 teaspoons dried oregano

• 120ml tomato sauce

• 120ml dry white wine

• 450g lump crabmeat, picked over

• 4 pimiento-stuffed olives, chopped

• 1 tablespoon chopped fresh coriander

• 1 teaspoon hot pepper sauce

• 4 to 6 small crab shells (optional) or scalloped dishes

• 1 lime, cut into wedges

How to make Puerto Rican Crab

Heat oil in large nonstick skillet over medium-high heat. Add onion, 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, coriander, 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.