This crab stew is a Puerto Rican dish often served beachside. Crabs are caught and held a few days in cages where they’re fed corn or vegetable scraps in order to clean their systems. Salmorejo de jueyes is a delicacy in the US territory, which has been part of the country since 1898. The dish is often made with live crabs; boiling them with their shells delivers a richer flavor.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
12 oz crabmeat, fresh, canned (drained) or frozen (thawed)
1 tsp ground garlic
1½ Tbsp chopped onion
2–3 olives, chopped
1 Tbsp chopped green peppers
½ Tbsp chopped red peppers
2 drops Tabasco sauce
1 Tbsp olive or cooking oil
⅓ cup tomato sauce
½ cup water (or substitute with ½ cup white wine)
⅓ Tbsp salt
Directions
- Cook garlic, onion, olives, bell peppers, Tabasco, oil, tomato sauce, water, and salt in large pan over medium heat, about 2 minutes, stirring constantly.
- Add crabmeat, stir and cook, covered, over low heat about 15 minutes.
- Stir and let stand, covered, a few minutes.
- Serve garnished with slices of red pepper and sweet peas. Orange and lemon slices also can be garnishes, to be squeezed over soup before eating.
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