Puerto Rican Crab

Name: Puerto Rican Crab
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 1 Tbsp chopped fresh cilantro; 2 garlic cloves, minced; 59 milliliters chopped green bell pepper; 1 lime, cut into wedges; 454 grams lump crabmeat, picked over; 1 Tbsp olive oil; 355 milliliters chopped onion; 1 teaspoons dried oregano; 1 teaspoon hot pepper sauce; 4 pimiento-stuffed olives, chopped; 118 milliliters tomato sauce

Puerto Rican Crab might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 22g of protein, 5g of fat, and a total of 198 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of olive oil, lime, tomato sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert.

Instructions

Heat oil in large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes.

Ingredients you will need

Bell Pepper

Oregano

Garlic

Onion

Add tomato sauce and wine and boil until almost evaporated, about 1 minute.

Ingredients you will need

Tomato Sauce

Wine

Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Hot Sauce

Cilantro

Crabmeat

Olives

Remove from heat.

Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.

Ingredients you will need

Lime Wedge

Pasta Shells

Juice

Crab

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

dry white wine 1Tbsp

chopped fresh cilantro 2

garlic cloves, minced 59milliliters

chopped green bell pepper 1

lime, cut into wedges 454grams

lump crabmeat, picked over 1Tbsp

olive oil 355milliliters

chopped onion 1teaspoons

dried oregano 1teaspoon

hot pepper sauce 4

pimiento-stuffed olives, chopped 118milliliters

tomato sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.