Cuban Crab in Creole Sauce - Cangrejos Enchilados

Ingredients:

6 tablespoons pure Spanish olive oil

1-1/2 cups drained and chopped canned whole tomatoes or prepared tomato sauce

1/2 cup dry sherry

Salt

Freshly ground black pepper to taste

Juice of 1 lime

3 lage cloves garlic, finely chopped

1 tablespoon tomato paste

1/2 cup finely chopped drained pimients

1 teaspoon finely chopped seeded Rocatillo pepper or hot chile pepper, or Tabasco sauce to taste

3 tablespoons finely chopped fresh parsley for garnish

1 large onion, finely chopped

1 bay leaf

1 tablespoon Worcestershire sauce

2-1/2 pounds fresh lump crabmeat, picked over for cartilage

Cooking Instructions:

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, 6-8 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. 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.

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