6 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 2 cups chopped drained canned tomatoes
3 tablespoons canned tomato puree
½ cup dry sherry
1 teaspoon salt
Freshly ground black pepper
1 pound fresh, canned or frozen crab meat, drained and picked over to remove all bits of shell and cartilage
2 tablespoons strained fresh lime juice
2 tablespoons finely chopped fresh parsley
How To Cook:
1. In a heavy 12-inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Drop in the chilies, onions, green pepper and garlic and, stirring frequently, cook for about 5 minutes, until the vegetables are soft but not brown.
2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, tomato puree, sherry, salt and a few grindings of pepper, and bring to a boil over high heat.
3. Stirring constantly, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon.
4. Add the crab meat and turn it about with the spoon until it is well coated. Reduce the heat to the lowest possible point, cover tightly, and simmer for 2 or 3 minutes, until the crab is heated through.
5. Taste for seasoning. To serve, mound the "Cangrejos enchilados" on a heated platter, and sprinkle the top with lime juice and parsley.
