Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno

Total Time:
45 min
15 min
30 min

4 servings

  • 1 gallon water
  • 4 green plantains
  • Oil, for sauteing
  • 1 white onion, cut into 1/4-inch dice
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 large, round tomato, cut into 1/4-inch dice
  • 2 chipotles, chopped
  • 1/2 cup white wine
  • 1 pound crabmeat, cleaned
  • 2 tablespoons chopped cilantro
  • Salt and pepper
  • Canola or corn oil, for frying
  • 1 cup chicken stock
  • In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.

  • In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.

  • Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.

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