Memories of a Cuban Kitchen/Mary Urrutia Randelman 1992

Crab in Creole Sauce (Cangrejos Enchilados)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 tablespoons pure Spanish olive oil 3 lage cloves garlic, finely chopped 1 large onion, finely chopped
1-1/2 cups drained and chopped canned whole tomatoes or prepared tomato sauce 1 tablespoon tomato paste 1 bay leaf
1/2 cup dry sherry 1/2 cup finely chopped drained pimients 1 tablespoon Worcestershire sauce
salt and freshly ground black pepper to taste 1 teaspoon finely chopped seeded Rocatillo pepper or hot chile pepper, or Tabasco sauce to taste 2-1/2 pounds fresh lump crabmeat, picked over for cartilage
juice of 1 lime 3 tablespoons finely chopped fresh parsley for garnish



1 To prepare the sofrito, in a large skillet over low heat, heat the oil until fragrant, then cook the garlic and onions, stirring, until tender, 6-8 minutes. Add the tomatoes, tomato paste, bay leaf, sherry, pimientos. Worcestershire, salt, pepper, and Scotch bonnet pepper and cook until the mixture has thickened, another 10 minutes.
2 Five minutes before serving, add the crabmeat and lime juice and cook over low heat until the crabmeat is heated. Transfer to a platter, garnish with parsley, and serve immediately, accompanied by Arroz Blanco.

Back