Title: Congrejos enchilados (crab in creole sauce)
 Categories: Seafood, Cuba, Update, Archived
      Yield: 6 Servings
 
      6 tb Pure Spanish olive oil
      3 lg Cloves garlic, finely
           -chopped
      1 lg Onion, finely chopped
  1 1/2 c  Drained and chopped canned
           -whole tomatoes
      1 tb Tomato paste
      1    Bay leaf
    1/2 c  Dry sherry
    1/2 c  Finely chopped drained
           -pimientos
      1 tb Worcestershire sauce
           Salt and freshly ground
           -black pepper to taste
      1 ts Finely chopped seeded
           -Rocatillo pepper or other
           -hot
           Chile pepper, or Tabasco
           -sauce to taste
  2 1/2 lb Fresh lump crabmeat, picked
           -over for cartilage
           Juice of 1 lime
      3 tb Finely chopped fresh
           -parsley for garnish
      1    To prepare the sofrito, in
           -a large skillet over low
           -heat, heat the oil
 
  until fragrant, then cook the garlic and onions, stirring, until
  tender, 6 to 8 minutes. Add the tomatoes, tomato paste, bay leaf,
  sherry, pimientos, Worcestershire, salt, pepper, and Scotch bonnet
  pepper and cook until the mixture has thickened, another 10 minutes.
  2. Five minutes before serving, add the crabmeat and lime juice and
  cook over low heat until the crabmeat is heated. Transfer to a
  platter, garnish with parsley, and serve immediately, accompanied by
  Arroz Blanco (see CUBA07.TXT. Makes 6 servings Variations: For
  Enchilado de Langosta (Lobster in Creole Sauce), substitute 4 to 6
  lobster tails, in the shell, cut into thirds. For Camarones
  Enchilados (Shrimp in Creole Sauce), substitute 1 1/2 pounds large
  raw shrimp, shelled and deveined. Cook each in the sauce over low
  heat 4 to 6 minutes, until heated through. CONGREJOS ENCHILADOS Crab
  in Creole Sauce
  
  File