Salmorejo De Jueyes Crab Stew
By: Jeannette Quiñones
Published: Monday, March 22, 2010 - 6:10am

Ingredients




12 ounces crab meat: fresh, canned (drained) or frozen (thawed)
1 teaspoon ground garlic
1 1/2 tablespoons chopped onion
2 or 3 olives, chopped
1 tablespoon chopped green peppers
1/2 tablespoon chopped red peppers
2 drops Tabasco sauce
1 tablespoon olive oil or cooking oil
 cup tomato sauce
1/2 cup water or (white wine!)
 teaspoon salt

Preparation

1 Sautee all ingredients except the crab over medium heat for about two minutes, stirring continuously. Add the crab meat, stir, and cook, covered, for 15 minutes over low heat. Stir and let stand for a few minutes, covered.  2 Serve garnished with slices of red pepper and sweet peas. You may want to have lemon or orange slices handy, for some people who like to add a squeeze of either to their dish.

About


These are one of the many dishes you will find being sold at the many beach side kiosks of Puerto Rico often served right with arepas or  Tostones  (fried plantains) or maybe  you want make some empanadillas (Turnovers)