Salmorejo (Crab Stew) and Coconut Arancini

    Salmorejo (Crab Stew) and Coconut Arancini
    The Condado Plaza Hilton

    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.

    Recipe Tabs

    Ingredients
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    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
    Step 1
    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.
    Step 2
    Add the crabmeat, stir, and reduce the heat to low. Cook, covered, for 15 minutes.
    Step 3
    Remove from heat, stir and season to taste with salt. Let stand, covered, until cooled.
    Step 4
    Heat a pot of oil to 350 F. Add the rice to the crab mixture and mix. Roll into 3 to 4-inch balls.
    Step 5
    Roll the balls in shredded coconut and fry until golden brown, about 3 minutes. Serve hot.

    Nutrition Facts

    Serving Size: 
    3 arancini
    Serving Per Recipe: 
    2
    0
    No votes yet
    60 mins
    Prep Time: 
    30 mins
    Cook Time: 
    30 mins
    Enter Quantity
    The base number of servings for this recipe is 2
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