Puerto Rican Crab
Dive into the bold, tropical flavors of Puerto Rican Crab, a mouthwatering seafood stew that harmoniously blends fresh blue crabs with a rich, vibrant sauce. Simmered in a base of sofrito, tomato sauce, and creamy coconut milk, this dish is elevated with aromatic spices like cumin, oregano, and paprika, then brightened with fresh cilantro. The crabs soak up every bit of the luscious, fragrant broth, creating a dish that's as comforting as it is flavorful. Perfect served over fluffy white rice or paired with crusty bread, this recipe brings the essence of Puerto Rico to your table in just one pot. Whether you're hosting a dinner party or craving a tropical escape, Puerto Rican Crab is a showstopping, seafood-lover’s delight sure to impress.
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Recipe Information
Ingredients
- 6 crabs Fresh blue crabs (cleaned and halved)
- 3 tablespoons Olive oil
- 0.5 cup Sofrito (homemade or store-bought)
- 4 cloves Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 1 medium Green bell pepper (diced)
- 1 cup Tomato sauce
- 1 cup Coconut milk
- 1 cup Fish stock or water
- 0.5 cup Cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 leaves Bay leaves
- 1 whole Lime (cut into wedges for serving)
- 4 cups Cooked white rice (for serving, optional)
Instructions
Clean the crabs thoroughly under cold running water, removing the gills and cutting each crab in half. Set them aside.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sofrito, minced garlic, diced onion, and green bell pepper to the pot. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
Stir in the tomato sauce, coconut milk, and fish stock. Mix well to combine.
Add the chopped cilantro, ground cumin, oregano, paprika, salt, black pepper, and bay leaves. Allow the mixture to come to a gentle boil.
Carefully add the cleaned and halved crabs to the pot, making sure they are mostly submerged in the sauce.
Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally to ensure even cooking.
Taste the sauce and adjust salt and seasonings as needed.
Remove the bay leaves before serving.
Serve the Puerto Rican Crab Stew hot over white rice or with lime wedges and crusty bread on the side for dipping.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 39.0 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 898 mg | 69% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3110 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
