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Puerto Rican Crab



  • 1 tablespoon olive oil

  • 1 1/2 cups chopped onion

  • 1/4 cup chopped green bell pepper

  • 2 garlic cloves, minced

  • 1/2 teaspoon dried oregano

  • 1/2 cup tomato sauce

  • 1/2 cup dry white wine

  • 1 pound lump crabmeat, picked over

  • 4 pimiento-stuffed olives, chopped

  • 1 tablespoon chopped fresh cilantro

  • 1 teaspoon hot pepper sauce

  • 4 to 6 small crab shells (optional) or scalloped dishes

  • 1 lime, cut into wedges


  • Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.

***Recipe by Virginia Burke

Photograph by Scott Peterson

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