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Salmorejo (Crab Stew) and Coconut Arancini

Salmorejo (Crab Stew) and Coconut Arancini

Arancini are traditionally Italian fried rice balls. In this recipe, Executive Chef Germania Maria Diaz from the Condado Plaza Hilton in Puerto Rico offers up a Caribbean version by combining the rice with a crab stew before rolling in shredded coconut.


Ingredients
1/3
cup
tomato sauce
1 1/2
tablespoons
chopped onion
1
tablespoon
Olive Oil
1
tablespoon
chopped green bell pepper
1
teaspoon
finely chopped garlic
2
to 3 olives, pitted and chopped
2
drops
tabasco sauce
12
ounces
crabmeat, picked over
*
kosher salt
*
vegetable or peanut oil, for frying
2
cups
cooked and cooled white rice
*
Shredded coconut, for rolling
Directions
Heat the tomato sauce, onion, oil, peppers, garlic, olives, Tabasco and 1/2 cup water in a large skillet over medium heat. Cook for about 2 minutes, stirring continuously.
Add the crabmeat, stir, and reduce the heat to low. Cook, covered, for 15 minutes.
Remove from heat, stir and season to taste with salt. Let stand, covered, until cooled.
Heat a pot of oil to 350 F. Add the rice to the crab mixture and mix. Roll into 3 to 4-inch balls.
Roll the balls in shredded coconut and fry until golden brown, about 3 minutes. Serve hot.

The base number of servings for this recipe is 2
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