CANGREJOS ENCHILADOS (CRAB IN CREOLE SAUCE)
CANGREJOS ENCHILADOS (CRAB IN CREOLE SAUCE). Alimento Base: Crab, 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...
Ingredientes
- 6 tablespoons pure Spanish olive oil
- 1-1/2 cups drained and chopped canned whole tomatoes or prepared tomato sauce
- 1/2 cup dry sherry
- Salt
- Freshly ground black pepper to taste
- Juice of 1 lime
- 3 large cloves garlic finely chopped
- 1 tablespoon tomato paste
- 1/2 cup finely chopped drained pimientos
- 1 teaspoon finely chopped seeded Rocatillo pepper or hot chilli pepper or Tabasco sauce to taste
- 3 tablespoons finely chopped fresh parsley for garnish
- 1 large onion finely chopped
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 2 1/2 pounds fresh lump crabmeat picked over for cartilage
Elaboración paso a paso
- Preparation
- 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 sauce, salt, pepper, and Scotch bonnet pepper and cook until the mixture has thickened, another 10 minutes.
- 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 white rice.
