Puertoricancrab Recipes

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14 BEST PUERTO RICAN FOODS (+ RECIPE COLLECTION)



14 BEST Puerto Rican Foods (+ Recipe Collection) image

Looking for the best Puerto Rican recipes? From Sofrito to Arroz Con Dulce, these authentic dishes bring the taste of the island right to your table.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 14

Puerto Rican Chicken Stew
Sofrito
Pernil
Bacalaitos
Tostones
Mofongo
Carne Molida
Bistec Encebollado
Jibarito
Puerto Rican Papas Rellenas
Habichuelas Guisadas
Coquito
Arroz Con Dulce
Tembleque

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Puerto Rican dish in 30 minutes or less!

Nutrition Facts :

PUERTO RICAN CRAB



Puerto Rican Crab image

Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper. Found at epicurious.com

Provided by evelynathens

Categories     Crab

Time 40m

Yield 4 first course servings

Number Of Ingredients 12

1 tablespoon olive oil
1 1/2 cups chopped onions
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 lb lump crabmeat, picked over
4 pimento stuffed olives, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon hot pepper sauce
1 lime, cut into wedges

Steps:

  • 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.

Nutrition Facts : Calories 223.5, Fat 5, SaturatedFat 0.7, Cholesterol 86.1, Sodium 624, Carbohydrate 13, Fiber 2, Sugar 4.7, Protein 26.6

PUERTO RICAN CRABMEAT STEW: MOFONGO PUERTORRIQUENO



Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 gallon water
4 green plantains
Oil, for sauteing
1 white onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 large, round tomato, cut into 1/4-inch dice
2 chipotles, chopped
1/2 cup white wine
1 pound crabmeat, cleaned
2 tablespoons chopped cilantro
Salt and pepper
Canola or corn oil, for frying
1 cup chicken stock

Steps:

  • In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
  • In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
  • Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.

PUERTO RICAN CRAB



Puerto Rican Crab image

Provided by Virginia Burke

Categories     Garlic     Herb     Olive     Onion     Appetizer     Sauté     Lime     Crab     Bell Pepper     White Wine     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 13

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

Steps:

  • 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.

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