Rice with Crabs

Name: Rice with Crabs (Arroz con Jueyes)
Yield: Serves 8
Cuisine: Puerto Rican
Ingredients: 2 tablespoons salt; ¼ cup tomato sauce; 1 teaspoon capers; 6 olives, stuffed with pimientos; 5 cups boiling water; 3 cups rice, thoroughly washed and drained; 8 boiled land crabs; 2 tablespoons fat or Achiote Coloring; 2 tablespoons fat or Achiote Coloring; 1 ounce salt pork, washed and diced; 2 ounces lean cured ham, washed and diced; 2 cloves garlic, peeled, chopped; 1 onion, peeled, chopped; 3 sweet chili peppers, seeded, chopped; 6 fresh culantro leaves, chopped; 1 green pepper, seeded, chopped; 6 olives, stuffed with pimientos

Arroz con Jueyes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

8 boiled land crabs

Americas
Main course
Puerto Rico
Gluten-free
Caribbean

Method

Follow recipeBoiled Crabs.
Heat to boiling 5 cups water and soak crab shells.
In a caldero or heavy kettle, heat fat included in B and brown rapidly salt pork and ham. Reduce heat to low, add ingredients included in C, and sauté for 10 minutes, stirring occasionally.</