Dominica Crabs in Pepper Sauce

Ingredients:

3 tbsp. olive oil

2 1\2 tbsp carned tomato puree

1 1\2 tsps. finely chopped fresh hot chillies

6 tbsp dry sherry

4 oz finely chopped onions

1 tsp. Salt

1 oz finely chopped green pepper freshly ground black pepper

1 1\2 tsps finely chopped garlic

1 lb fresh, carned or frozen crabmeat

6 medium sized firm ripe tomatoes

11 \2 tbsps strained fresh lime juice or substitute two 1-lb cans chopped drained tomatoes

11\2 tbsp finely chopped fresh parsley

Cooking Instructions:

Heat the olive oil in a large, heavy frying pan, over a moderate heat until a light haze forms above it. Drop in the chillies, onions, green peppers and garlic and cook for about 5 minutes, stirring frequently, until the vegetables are soft but not brown. Watch carefully for any sign of burning and adjust the heat accordingly. Add the tomatoes, tomato puree, sherry, salt and a few grinding of pepper, and bring to the boil over a high heat. Cook briskly, stirring constantly, until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in the spoon. Add the crab meat and turn it over with the spoon until it is well coated. Reduce the heat to the lowest possible point, cover tightly, and simmer for 2 to 3 minutes, until the crab is heated through. Taste for seasoning. to serve, heap up the crab on a heated dish and sprinkle the top with lime juice and parsley.

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