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Congrejos Enchilados (Crab In Creole Sauce

Congrejos Enchilados (Crab in Creole Sauce recipe image
This vibrant Creole dish features sweet lump crabmeat gently heated in a robust, aromatic sauce. The base is built from saut&# 195;©ed garlic and onions, deepened with tomato paste, dry sherry, and bright pimientos. A hint of Rocatillo pepper or Tabasco adds a subtle kick that complements the natural sweetness of the seafood without overpowering it. The result is a luxurious, tender main course with a silky texture and complex flavors. It’s perfect for a special weeknight dinner or a festive gathering, offering an elegant yet approachable taste of the Caribbean. Serve it warm with white rice to soak up the delicious juices.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 207.1
Dietary: Gluten-free
Description
This vibrant Creole dish features sweet lump crabmeat gently heated in a robust, aromatic sauce. The base is built from saut&# 195;©ed garlic and onions, deepened with tomato paste, dry sherry, and bright pimientos. A hint of Rocatillo pepper or Tabasco adds a subtle kick that complements the natural sweetness of the seafood without overpowering it. The result is a luxurious, tender main course with a silky texture and complex flavors. It’s perfect for a special weeknight dinner or a festive gathering, offering an elegant yet approachable taste of the Caribbean. Serve it warm with white rice to soak up the delicious juices.
Ingredients
  • 6 tablespoon Pure Spanish olive oil
  • 3 lg Cloves garlic, finely
Directions
  1. 1
    Finely chop one large onion and mince the garlic cloves.
  2. 2
    Heat the olive oil in a large skillet over low heat until fragrant.
  3. 3
    Add the chopped onion and garlic to the skillet and cook, stirring frequently, until tender, about 6 to 8 minutes.
  4. 4
    Stir in the drained and chopped canned whole tomatoes, tomato paste, bay leaf, dry sherry, chopped pimientos, Worcestershire sauce, salt, black pepper, and Rocatillo pepper (or Tabasco sauce).
  5. 5
    Simmer the sauce mixture, stirring occasionally, until it thickens, about 10 minutes.
  6. 6
    Remove the bay leaf from the sauce.
  7. 7
    Gently fold in the fresh lump crabmeat and the lime juice.
  8. 8
    Cook over low heat for about 5 minutes, just until the crabmeat is heated through. Do not boil.
  9. 9
    Transfer the crab and sauce to a serving platter.
  10. 10
    Garnish with finely chopped fresh parsley and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 207.1kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 16.5g6%
Dietary Fiber 1.1g5%
Sugars 0.5g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, creole, enchilados, seafood, sherry, tomato, garlic, spicy, dinner, lump crab, sofrito, pimientos, lime, caribbean, warm, aromatic, rice, garnish, fresh, simmer
Read it online: https://www.chefs-mate.com/recipe/congrejos-enchilados-crab-in-creole-sauce/