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; 4 smalls to 6 small crab shells (optional) or scalloped dishes

Puerto Rican Crab might be a good recipe to expand your main course recipe box. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 198 calories, 22g of protein, and 5g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. If you have lump crabmeat, bell pepper, garlic cloves, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait 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 4smalls

to 6 small crab shells (optional) or scalloped dishes

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. One wine you could try is Antica Chardonnay (Mountain Select). It has 4.5 out of 5 stars and a bottle costs about 29 dollars.