Recipe for Congrejos Enchilados (Crab in Creole Sauce) 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 tbl Pure Spanish olive oil
3 lrg Cloves garlic, finely chopped
1 lrg Onion, finely chopped
1/2 cup Drained and chopped canned whole tomatoes
1 tbl Tomato paste
1 x Bay leaf
1/2 cup Dry sherry
1/2 cup Finely chopped drained pimientos
1 tbl Worcestershire sauce
Salt and freshly ground black pepper to taste
1 tsp Finely chopped seeded Rocatillo pepper or other hot
Chile pepper, or Tabasco sauce to taste
1/2 lb Fresh lump crabmeat, picked over for cartilage
Juice of 1 lime
3 tbl Finely chopped fresh parsley for garnish
Instructions:
Instructions: Until fragrant, then cook the garlic and onions, stirring, until tender, 6 to 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. 2. 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 (see CUBA07.TXT.

Makes 6 servings

Variations: For Enchilado de Langosta (Lobster in Creole Sauce), substitute 4 to 6 lobster tails, in the shell, cut into thirds. For Camarones Enchilados (Shrimp in Creole Sauce), substitute 1 1/2 pounds large raw shrimp, shelled and deveined. Cook each in the sauce over low heat 4 to 6 minutes, until heated through. CONGREJOS ENCHILADOS Crab in Creole Sauce

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