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Recipe courtesy of Alex Garcia

Show: Melting Pot

Episode: Nuevo Latino--Exotic Fruits and Vegetables

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Total:: 45 min
Prep:: 15 min
Cook:: 30 min

Yield:: 4 servings

Ingredients

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

Directions

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.

My Private Notes

Name: Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 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