Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno

Serves: 2

Eda Schinner

1 January 1970

Based on User reviews:

54

Spice

49

Sweetness

53

Sourness

43

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1

Water (gallon)

1

Oil (for sauteing)

1

White Onion (cut into 1/4-inch dice)

1

Green Bell Pepper (cut into 1/4-inch dice)

1

Red Bell Pepper (cut into 1/4-inch dice)

1

Tomato (large, round, cut into 1/4-inch dice)

2

Chipotles (chopped)

1 cup

White Wine

450 g

Crabmeat (cleaned)

2 tbsps

Cilantro (chopped)

1

Salt

1

Black Pepper

1

Canola

1 cup

Chicken Stock

Directions:

1

In a large pot, bring water to a boil and blanch plantains

2

Peel plantains and cut into 2-inch segments

3

In a saute pan, heat oil and saute onions, peppers and tomatoes

4

When soft, add the chipotles and white wine

5

Cook until liquid is almost evaporated

6

Add crabmeat and cook for 3 minutes

7

Add cilantro and season with salt and pepper

8

Heat oil to 350 degrees F

9

Fry plantains for 5 minutes, then drain and divide into 4 equal portions

10

Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed

11

Coat sides of mortar with plantain and fill with crab stuffing

12

Fold over the edges to form a dumpling and flip onto a plate