Recipe number 17658 is

Congrejos Enchilados (Crab In Creole Sauce)

The ingredients are:
6 tbsp Pure Spanish olive oil 3 large Cloves garlic, finely chopped 1 large Onion, finely chopped 1 1/2 cup Drained and chopped canned whole tomatoes 1 tbsp Tomato paste 1 each Bay leaf 1/2 cup Dry sherry 1/2 cup Finely chopped drained pimientos 1 tbsp Worcestershire sauce Salt and freshly ground black pepper to taste 1 tsp Finely chopped seeded Rocatillo pepper or other hot Chile pepper, or Tabasco sauce to taste 2 1/2 lb Fresh lump crabmeat, picked over for cartilage Juice of 1 lime 3 tbsp Finely chopped fresh parsley for garnish 1 each To prepare the sofrito, in a large skillet over low heat, heat the oil

The recipe yield is:
6 Servings

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 1 1/2 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

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