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.




20 min


3 min


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