You may remember the baby shower held recently for our son and daughter-in-law. We served a light luncheon menu consisting of finger foods and appetizers. Raquel loves empanadas (or pastelillos), so we had three different types: beef, crab, and guava with cream cheese. Since I have already posted my recipe for beef empanadas, today we will cover the crab meat filling. Now, for top quality, you really need to use fresh lump crabmeat, but when making large quantities, you may feel the need to cut costs by using canned crabmeat. I did this for the shower, and it turned out just fine.
CRABMEAT FILLING FOR EMPANADAS
adapted from www.playaazulpr.com
2 cans lump crabmeat
1 c. Spanish style tomato sauce
1 packet Sazon with cilantro and achiote
1/4 c. extra virgin olive oil
1/4 c. cider vinegar
salt and pepper to taste
1 can diced tomatoes, drained
1 medium red pepper, diced
1/2 onion, diced
3 thin stalks cilantro leaves, chopped
4 garlic cloves, minced
4 Tbsp. lime juice
In a large saute pan, combine olive oil, garlic, red pepper, onion, and tomato sauce. Saute, stirring often. Add crushed tomatoes, Sazon, vinegar, and cilantro. Let simmer for a few minutes. Next, add salt, pepper, and lime juice and continue to simmer. Add crab meat, stirring with wooden spoon to break up meat, and heat through.
MUSIC TO COOK BY
Until next time, Happy Cooking! : )
Let the resurrection joy lift us from loneliness and weakness and despair to strength and beauty and happiness. ~Floyd W. Tomkins
Very Good Recipes - Kingdom of Puerto Rican Recipes
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