Cangrejo Enchilado (Crab Stew)


2 ½ lbs fresh lump crabmeat (cleaned -pick over to remove any cartilage-)

½ cup olive oil

1 cup tomato sauce

½ cup dry white wine

1 onion (chopped)

4 garlic cloves (minced)

1 green bell pepper (seeded and chopped)

3 tbsp parsley (finely chopped)

½ cup drained pimientos (finely chopped)

½ can whole tomatoes (drained and chopped)

1 bay leaf

1 tbsp Worcestershire sauce

1 lemon (juiced)

1 tsp Tabasco sauce

1 ½ tsp salt

Ground pepper to taste


In a large skillet, pour olive oil and heat it over low heat. Add the onion, garlic and bell pepper and sauté, stirring constantly until soft and tender, about 5 to 7 minutes. Add the dry wine, tomato sauce, bay leaf, pimientos, tomatoes, Worcestershire sauce, Tabasco sauce, salt and pepper. Stir and cook on medium for about 8 to 10 minutes, or until mixture thickens.

Reduce heat to low. Add the crabmeat and pour the lemon juice. Stir and cook until crab meat is heated through. Serve immediately and sprinkle with chopped parsley.

Serving: 6

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