Puerto Rican Crab

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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Ingredients:

1 Tbsp olive oil
1 1/2 cups chopped onion
1/4 cup chopped sweet mini-pepper
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 cup tomato sauce
1/2 cup dry white wine
1 lb lump crabmeat, picked over
4 pimiento-stuffed olives, chopped
1 Tbsp chopped fresh cilantro
1 tsp hot pepper sauce
4 to 6 small crab shells (optional) or scalloped dishes
1 lime, cut into wedges

Instructions:

Heat oil in large nonstick skillet over medium-high heat. Add onion, sweet mini-pepper, garlic, and oregano. Saute until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minutes. Add crabmeat and lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze lime juice from lime wedges over and serve.

Makes 4 to 6 first course servings.

Adapted from Bon Appetit, May 2006.