Congrejos enchilados (crab in creole sauce)

6 Servings

Ingredients

Quantity Ingredient
6 tablespoons Pure Spanish olive oil
3 larges Cloves garlic, finely chopped
1 large Onion, finely chopped
1½ cup Drained and chopped canned whole tomatoes
1 tablespoon Tomato paste
1 each Bay leaf
½ cup Dry sherry
½ cup Finely chopped drained pimientos
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper to taste
1 teaspoon Finely chopped seeded Rocatillo pepper or other hot
Chile pepper, or Tabasco sauce to taste
2½ pounds Fresh lump crabmeat, picked over for cartilage
Juice of 1 lime
3 tablespoons Finely chopped fresh parsley for garnish
1 each To prepare the sofrito, in a large skillet over low heat, heat the oil

Directions

until fragrant, then cook the garlic and onions, stirring, until tender, 6 to 8 minutes. Add the tomatoes, tomato paste, bay leaf, sherry, pimientos, Worcestershire, salt, pepper, and Scotch bonnet pepper and cook until the mixture has thickened, another 10 minutes.

2. Five minutes before serving, add the crabmeat and lime juice and cook over low heat until the crabmeat is heated. Transfer to a platter, garnish with parsley, and serve immediately, accompanied by Arroz Blanco (see CUBA07.TXT. Makes 6 servings Variations: For Enchilado de Langosta (Lobster in Creole Sauce), substitute 4 to 6 lobster tails, in the shell, cut into thirds. For Camarones Enchilados (Shrimp in Creole Sauce), substitute 1½ pounds large raw shrimp, shelled and deveined. Cook each in the sauce over low heat 4 to 6 minutes, until heated through. CONGREJOS ENCHILADOS Crab in Creole Sauce

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