Caribbean Crabs in Pepper Sauce


  • 1 lb lump crab meat
  • 1/4 cup olive oil
  • 1 large onion, minced
  • 4 cloves garlic, chopped
  • 1 green bell pepper, seeded and chopped
  • 4 hot green chili peppers, seeded and chopped
  • 4 medium tomatoes, peeled, seeded and chopped
  • 3 tbs tomato puree
  • kosher salt and freshly cracked black pepper to taste
  • 1/4 tsp sugar
  • 1 tbs lime juice
  • 1/2 cup dry sherry
  • 2 tbs chopped parsley


  • Pick over the crab meat and remove any cartilage. Set aside.
  • Heat the oil in a heavy frying pan and saute the onion, garlic and peppers until the onion is tender but not browned.
  • Add the tomatoes, tomato puree, salt, pepper and sugar and cook until well blended and quite thick. About 10 minutes.
  • Stir in the lime juice and sherry, then add the crab meat, gently stir, cover and simmer until the crab meat is heated through. About 3-4 minutes. Be careful not to over cook as the crab meat will shred.
  • Garnish with parsley and serve over white rice.

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