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Salmorejo de Jueyes

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Description Edit

Crabmeat stewEdit

Ingredients Edit

  • 12 ounces crabmeat, which may be fresh, canned (drained) or frozen (thawed)
  • 1 teaspoonful of ground garlic
  • 1 1/2 tablespoonfuls of chopped Onion
  • 1 tablespoonful chopped sweet green peppers
  • 1/2 tablespoonful chopped sweet red peppers
  • two drops of Tabasco sauce
  • 1 tablespoonful of olive or cooking oil
  • 1/3 cup tomato sauce
  • 1/2 cup water (or substitute with 1/2 cup white wine!)
  • 1/3 teaspoonful of Tony's creole seasoning

Directions Edit

  1. Sautée all ingredients except the crabmeat over medium heat for about two minutes, stirring continuously.
  2. Add the crabmeat, stir, and cook, covered, for 15 minutes over low heat. Stir and let stand for a few minutes, covered.
  3. Serve garnished with slices of red pepper and sweet Peas.
  4. OPTIONS: You may want to have lemon or orange slices handy, for some people who like to add a squeeze of either to their dish.
  5. In Puerto Rico, Salmorejo de Jueyes is frequently served with Guineos Verdes (Stewed Green bananas) or Tostones (Fried Green plantains). Salmorejo is equally delicious with Pasta. Try it as a filling for cannelloni!

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