Name: Puerto Rican Crab
Yield: Makes 4 to 6 first-course servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups chopped onion; 1/4 cup chopped green bell pepper; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; 1/2 cup tomato sauce; 1/2 cup dry white wine; 1 pound lump crabmeat, picked over; 4 pimiento-stuffed olives, chopped; 1 tablespoon chopped fresh cilantro; 1 teaspoon hot pepper sauce; 4 to 6 small crab shells (optional) or scalloped dishes; 1 lime, cut into wedges

Puerto Rican CrabScott Peterson

Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper.

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