Congrejos enchilados (crab in creole sauce)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Pure Spanish olive oil |
| 3 | larges | Cloves garlic, finely chopped |
| 1 | large | Onion, finely chopped |
| 1½ | cup | Drained and chopped canned whole tomatoes |
| 1 | tablespoon | Tomato paste |
| 1 | each | Bay leaf |
| ½ | cup | Dry sherry |
| ½ | cup | Finely chopped drained pimientos |
| 1 | tablespoon | Worcestershire sauce |
| Salt and freshly ground black pepper to taste | ||
| 1 | teaspoon | Finely chopped seeded Rocatillo pepper or other hot |
| Chile pepper, or Tabasco sauce to taste | ||
| 2½ | pounds | Fresh lump crabmeat, picked over for cartilage |
| Juice of 1 lime | ||
| 3 | tablespoons | Finely chopped fresh parsley for garnish |
| 1 | each | To prepare the sofrito, in a large skillet over low heat, heat the oil |
Directions
until fragrant, then cook the garlic and onions, stirring, until tender, 6 to 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 (see CUBA07.TXT. Makes 6 servings Variations: For Enchilado de Langosta (Lobster in Creole Sauce), substitute 4 to 6 lobster tails, in the shell, cut into thirds. For Camarones Enchilados (Shrimp in Creole Sauce), substitute 1½ pounds large raw shrimp, shelled and deveined. Cook each in the sauce over low heat 4 to 6 minutes, until heated through. CONGREJOS ENCHILADOS Crab in Creole Sauce