Puerto Rican Crab Food

PUERTO RICAN CRAB

Puerto Rican Crab image

Provided by Virginia Burke

Categories Garlic Herb Olive Onion Appetizer Sauté Lime Crab Bell Pepper White Wine Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 cup tomato sauce
1/2 cup dry white wine
1 pound lump crabmeat, picked over
4 pimiento-stuffed olives, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
4 to 6 small crab shells (optional) or scalloped dishes
1 lime, cut into wedges

Steps:

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.

AUTHENTIC PUERTO RICAN SOFRITO

Authentic Puerto Rican Sofrito image

Sofrito is the secret to many Hispanic Caribbean recipes. It is a fragrant aromatic puree of peppers, onions, garlic, herbs, and olive oil. The magic herb in this fragrant mixture is cilantro. My family's recipe produces a sofrito that is very flavorful, complex and oh-so-delicious! Use it in soups and stews as well as in rice dishes. Freeze whatever portions will not be used within 2 weeks. They will keep for about 3 months in the freezer.

Provided by MKCortes (Latin Goddess)

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h5m

Yield 64

Number Of Ingredients 15

Ingredients

1 large green bell pepper
1 large red bell pepper
2 teaspoons olive oil
10 sweet chile peppers (ajicitos dulces), seeded
1 large yellow onion, quartered
1 bunch scallions, trimmed
2 plum tomatoes, seeded
25 cloves garlic, peeled and trimmed
2 bunches fresh cilantro, ends trimmed
2 bunches culantro
¼ cup pimento-stuffed green olives
5 large leaves Caribbean wild oregano (oregano brujo)
2 tablespoons capers
½ cup olive oil, or more as needed
¼ cup water

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Cut green bell pepper and red bell pepper in half from top to bottom; remove the stem, seeds, and ribs. Place peppers cut sides down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 2.6 g, Fat 2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 28.9 mg, Sugar 0.9 g

LIMBEL/LIMBER (PUERTO RICAN ICEE)

Limbel/Limber (Puerto Rican Icee) image

I got this recipe from sparkpeople.com, in the recipe section of the site. Similar to coconut Italian ices. This is a refreshing Puerto Rican version of coconut flavored ice cubes. It is usually frozen in ice trays. You can also use cups, small bowls, cupcake pan or popsicle molds, whatever suits you. With the ice trays, it makes 48 small servings. An adult serving is 2 pieces that totals 24 servings per person. Similar to coconut Italian ices. This is a refreshing Puerto Rican version of coconut flavored ice cubes. It is usually frozen in ice trays. You can also use cups, small bowls, cupcake pan or popsicle molds, whatever suits you. With the ice trays, it makes 48 small servings. An adult serving is 2 pieces that totals 24 servings per person.

Provided by katharinejo

Categories Frozen Desserts

Time 4h10m

Yield 48 ice cubes, 24 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 1/2 ounce) can cream of coconut
1 cup half-and-half
1 (13 1/2 ounce) can coconut milk
1/2 cup water
1/4 teaspoon pure vanilla extract

Steps:

Whisk in the half and half into the cream of coconut. Stir in the coconut milk, water, and vanilla. Pour into 3 ice trays or any small cups, mini bowls, cupcake pan or popsicle molds. Allow to freeze until solid.

Nutrition Facts : Calories 108.5, Fat 5.5, SaturatedFat 4.8, Cholesterol 3.7, Sodium 13.9, Carbohydrate 14.6, Fiber 0.1, Sugar 13.8, Protein 0.6

PUERTO RICAN CRABMEAT STEW: MOFONGO PUERTORRIQUENO

Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 gallon water
4 green plantains
Oil, for sauteing
1 white onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 large, round tomato, cut into 1/4-inch dice
2 chipotles, chopped
1/2 cup white wine
1 pound crabmeat, cleaned
2 tablespoons chopped cilantro
Salt and pepper
Canola or corn oil, for frying
1 cup chicken stock

Steps:

In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.

PUERTO RICAN CRAB

Puerto Rican Crab image

Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper. Found at epicurious.com

Provided by evelynathens

Categories Crab

Time 40m

Yield 4 first course servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
1/4 cup chopped green bell pepper
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 cup tomato sauce
1/2 cup dry white wine
1 lb lump crabmeat, picked over
4 pimento stuffed olives, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
1 lime, cut into wedges

Steps:

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.

Nutrition Facts : Calories 223.5, Fat 5, SaturatedFat 0.7, Cholesterol 86.1, Sodium 624, Carbohydrate 13, Fiber 2, Sugar 4.7, Protein 26.6

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