Salmorejo de jueyes (crab stew)
I'm a day late posting my Small Bite entry but as the saying goes, better late than never...
The featured ingredient this past week was crab and it was Ida (Vico Girl) who chose it. My appetizer is salmorejo de jueyes, which is a Puerto Rican crab stew made with shredded crab that's been seasoned and cooked in sofrito and tomato sauce. I've had this dish many times while living on the island but never made it myself.
Most of the times the salmorejo is served as a main dish accompanied by white rice or tostones (twice fried green plantains). It is also served as a small bite, inside little cups made with green plantains. I didn’t make the cups; I bought them ready made by the Hispanic brand Goya. The cups were frozen and all I had to do was fry them.
The Goya product...
and the mini cups, after being deep-fried.
I had to write up the recipe because the ones I found online were, in my opinion, too complicated adding too many steps and fusion-type ingredients. Also, I had to adapt it to the ingredients available at the local markets. Salmorejo de jueyes is a simple and easy dish to prepare. Typically, in Puerto Rico, the crab used in salmorejo is a land crab but the recipe works well with any type of crab, except the imitation one.
I had leftover salmorejo which I ate with tortilla chips. It was equally delicious and a bit lower in fat since the chips were baked, not fried.
2 tablespoon olive oil
½ green bell pepper, seeded and chopped
1 small onion, finely chopped
2 garlic cloves, minced
1 pound fresh lump crabmeat
3-4 green olives, sliced or chopped. (I use the ones stuffed with pimento)
1-2 tablespoon capers ( my capers are the tiny ones from Pantelleria so I added only 1 tbsp )
1 cup tomato sauce
chopped cilantro, amount according to individual taste. I usually grab a small bunch, maybe about 1/4 cup
Salt and pepper to taste
Sautee the ingredients in the sofrito for 3 to 5 minutes over medium high heat.
Add the crabmeat, stir, and cook covered for 5 minutes over medium low heat.
Add the green olives, capers, tomato sauce and cilantro. Cook 10 minutes at low heat.
Taste and if necessary season with salt and pepper.
The salmorejo on the stove
My very first salmorejo