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Elisabeth Lambert Ortiz

Cangrejos Enchilados

Crabs in Pepper Sauce

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Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

Method

A similar dish is made in the Dominican Republic. The sofrito is made with olive oil, the ham is left out, and 3 tablespoons of tomato purée

Variation of


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