Puerto Rican Stewed Crab/ Salmorejo De Jueyes
This dish is one of my all time favorites! What I also love about this dish is that it can be made within 25 minutes. If you like crab but don't want to deal with live crabs or with the shells, definitely make this recipe with some fresh crab meat.
Ingredients
- 2 8oz Containers of Crab Meat real crab NOT imitation
- 1 Tbsp olive oil
- 1 1/2 Tbsp Sofrito see notes
- 2 Tbsp Tomato sauce
- 1 Packet Sazon with Achiote
- 1 3/4 C Water
- salt and pepper to taste
- cilantro as a garnish optional
Instructions
- Heat a medium saucepan over medium heat, pour olive oil into heated pan. Once the oil is hot, not smoking, put the sofrito in and the mix for about one 45 seconds.
- Next, pour in tomato sauce, sazon and crab meat in pan. Add about 1 cup of the water, mix and bring to a light boil then lower heat to low. If needed you can add small amounts of the remaining water, you want the mixture to not be the consistency of a soup but more of a Stew. So the water will always vary.
- Simmer on low heat until stew has thickened a bit, mixing occasionally (about 20 to 25 minutes) Salt and pepper to taste, remove from heat when ready to serve. Garnish with cilantro
- Serve with some fried green plantains (tostones) which you can find in the frozen food section of most grocery stores, if you can't find actual green plantains.
Notes
For notes on Sofrito and Sazon, check the body of the post above and follow the link for more info.