Caribbean Crabs in Pepper Sauce
Ingredients
| 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 |
Directions:
- 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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