Recipe courtesy of Alex Garcia

Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno

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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

Directions

  1. In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
  2. 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.
  3. 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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