Puerto Rican Crab
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 first-course servings
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 cup chopped green bell pepper
- 1 1/2 cups chopped onion
- 1 tablespoon chopped fresh cilantro
- 1/2 cup dry white wine
- 1 teaspoon hot pepper sauce
- 1 lime, cut into wedges
- 1/2 cup tomato sauce
- 2 garlic cloves, minced
- Carbohydrate 7 g(2%)
- Cholesterol 84 mg(28%)
- Fat 3 g(5%)
- Fiber 2 g(6%)
- Protein 17 g(34%)
- Saturated Fat 1 g(3%)
- Sodium 601 mg(25%)
- Calories 139
Preparation Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. 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. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.
Preparation Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. 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. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.
