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What You Need:
(To Serve: 4 to 6)
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¼ cup olive oil
2 teaspoons finely chopped fresh hot chilies
1 cup finely chopped onions
¼ cup finely chopped green pepper
2 teaspoons finely chopped garlic
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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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5. Taste for seasoning. To serve, mound the "Cangrejos enchilados" on a heated platter, and sprinkle the top with lime juice and parsley.
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