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  • Congrejos Enchilados (Crab In Creole Sauce)

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    Congrejos Enchilados (Crab In Creole Sauce)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 Tbsp. Pure Spanish extra virgin olive oil
    • 3 lrg Cloves garlic, finely minced
    • 1 lrg Onion, finely minced
    • 1 1/2 c. Liquid removed and minced canned whole tomatoes
    • 1 Tbsp. Tomato paste
    • 1 x Bay leaf
    • 1/2 c. Dry sherry
    • 1/2 c. Finely minced liquid removed pimientos
    • 1 Tbsp. Worcestershire sauce Salt and freshly grnd black pepper to taste
    • 1 tsp Finely minced seeded Rocatillo pepper or possibly other warm Chile pepper, or possibly Tabasco sauce to taste
    • 2 1/2 lb Fresh lump crabmeat, picked over for cartilage Juice of 1 lime
    • 3 Tbsp. Finely minced fresh parsley for garnish
    • 1 x To prepare the sofrito, in a large skillet over low heat, heat the oil

    Directions

    1. Till fragrant, then cook the garlic and onions, stirring, till tender, 6 to 8 min. Add in the tomatoes, tomato paste, bay leaf, sherry, pimientos, Worcestershire, salt, pepper, and Scotch bonnet pepper and cook till the mix has thickened, another 10 min. 2. Five min before serving, add in the crabmeat and lime juice and cook over low heat till the crabmeat is heated. Transfer to a platter, garnish with parsley, and serve immediately, accompanied by Arroz Blanco (see CUBA07.TXT.
    2. Makes 6 servings
    3. 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 1 1/2 pounds large raw shrimp, shelled and deveined. Cook each in the sauce over low heat 4 to 6 min, till heated through. CONGREJOS ENCHILADOS Crab in Creole Sauce

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