Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice) Recipe

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Phyllis Hunter Modified: March 21, 2022
Puerto Rican Salmorejo (Stewed Crab and Tomatoes with Rice) Recipe

How To Make Puerto Rican Salmorejo

This Puerto Rican Salmorejo or Stewed Crab and Tomatoes is a complete medley of savory and hearty, made with flavorful spiced stewed crab served over rice.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1tbspextra-virgin olive oil
  • 6mini sweet peppers,(about ¼ cup) or yellow, red, or orange bell pepper, diced
  • ½green bell pepper,(about ½ cup) diced
  • 1medium white onion,(about 1 cup) diced
  • 3clovesgarlic,minced
  • 3large roma tomatoes,(about 2 cups) diced
  • 8oztomato sauce,(1 can – about ¼ cup)
  • 2tbsprecaito,store bought, or homemade
  • tspsazón con culantro y achiote seasoning,store bought or homemade
  • 1tsporegano,dried
  • 1tspkosher salt
  • ¼tspblack pepper
  • 1bay leaf
  • 6manzanilla olives,stuffed
  • 1tbspcapers,drained of brine
  • 1lbcrabmeat,lump, backfin, or claw, or a combination of these
  • ½cupwater
  • white rice,cooked, to serve
  • green plantain chips,fried, to serve, optional

Instructions

  1. In a large skillet with a lid, heat the oil over medium-high heat until the surface of the oil begins to ripple.

  2. Add the sweet peppers, bell pepper, onion, and garlic to the pan and sauté for 3 minutes, or until the vegetables look glossy and translucent.

  3. Reduce the heat to medium, and add the tomatoes to the pan.

  4. Cook the mixture, stirring frequently, for 4 more minutes.

  5. Stir in the tomato sauce, recao, sazón, oregano, salt, pepper, bay leaf, olives, and capers.

  6. Bring the ingredients to a gentle simmer and then lower the heat to maintain the simmer—tiny bubbles should just barely break the surface of the liquid.

  7. Simmer uncovered for 5 minutes.

  8. Add the crabmeat and water to the pan, and gently fold the meat into the tomato sauce. Avoid stirring too aggressively to keep the crabmeat in lumps.

  9. Reduce the heat to medium-low, and cover the pan. Allow the salmorejo to simmer for 10 minutes without stirring.

  10. Serve the salmorejo over steamed white rice, or atop fried plantain chips.

Recipe Notes

  • Leftovers will keep in the refrigerator for up to 2 days and reheat well over the stovetop or in the microwave.
  • The salmorejo can also be frozen for up to 2 months in a zip-top storage bag. Thaw overnight in the fridge, and warm it on the stove in a saucepan until it’s bubbling.

Nutrition

  • Calories: 153.53kcal
  • Fat: 3.87g
  • Saturated Fat: 0.61g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 2.09g
  • Polyunsaturated Fat: 0.66g
  • Carbohydrates: 14.03g
  • Fiber: 4.34g
  • Sugar: 8.42g
  • Protein: 16.00g
  • Cholesterol: 73.33mg
  • Sodium: 761.75mg
  • Calcium: 104.60mg
  • Potassium: 709.28mg
  • Iron: 1.75mg
  • Vitamin A: 215.54µg
  • Vitamin C: 172.19mg
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