Puerto Rican Salmorejo: Stewed Crab and Tomatoes With Rice
This comforting stew is the Puerto Rican salmorejo de jueyes—a silky tomato-based crab sauce perfumed with recaito, alcaparrado (olives + capers), and sazón con achiote. It’s served spooned generously over hot white rice.
It is not the Spanish “salmorejo” (a cold, thick tomato-and-bread purée). Setting that distinction upfront helps readers find the exact dish they’re craving.
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Ingredients & Smart Substitutions
- 2 Tbsp olive oil (30 ml)
- ½ cup recaito (120 ml) (store-bought or homemade)
- No recaito? Use ⅓ cup sofrito + 1–2 Tbsp chopped culantro (or extra cilantro).
- 1 small onion, finely diced (about 150 g)
- ½ green bell pepper, diced (about 75 g)
- 3 garlic cloves, minced
- 1 can tomato sauce (8 oz / ~1 cup / 227 g)
- 1 packet sazón with annatto (achiote) (or 1 tsp homemade annatto seasoning)
- 1 tsp dried oregano
- 1 bay leaf
- ½ cup alcaparrado (80–100 g), roughly chopped
- No alcaparrado? Use ¼ cup pimento-stuffed olives + 1½ Tbsp capers, rinsed.
- 1 cup low-sodium fish or chicken stock (240 ml) — or water
- 1 lb lump crab meat (450 g), carefully picked over for shells
- Fresh clusters work too; crack to release meat.
- 1–2 tsp apple cider or white wine vinegar (to taste)
- Kosher salt and black pepper, to taste
- 2 Tbsp chopped cilantro or culantro, for finishing
- Lime wedges, for serving
- Steamed medium-grain white rice, to serve (about 4 cups cooked)
Ingredient note: Recaito vs. sofrito in Puerto Rican kitchens: recaito is a green herb-pepper base (culantro, cilantro, onions, peppers, garlic). Sofrito can include tomato. Use what you have—just keep the herbaceous backbone.
Step-by-Step: From Sofrito to Stew
1) Build the Flavor Base
Warm the olive oil over medium heat in a wide sauté pan. Add recaito, onion, bell pepper, and a pinch of salt. Cook 4–5 minutes, stirring, until fragrant and glossy (no browning needed). Add garlic; cook 30 seconds.
2) Season and Simmer
Stir in the tomato sauce (8 oz / ~1 cup), sazón, oregano, bay leaf, and alcaparrado. Pour in the stock (start with 1 cup). Bring to a lively simmer, then reduce heat and cook 6–8 minutes to meld. You want a spoon-coating sauce—add a splash of water if it tightens too much.
3) Gently Fold in the Crab
Add the crab meat and fold gently to keep some larger flakes intact. Simmer on low 2–3 minutes; you’re just warming it through and letting the crab perfume the sauce. Taste and balance with vinegar, salt, and pepper. Remove the bay leaf.
4) Finish and Serve
Off the heat, shower with chopped cilantro/culantro. Squeeze a little lime. Spoon the Puerto Rican crab stew over hot rice. Pass more lime and a small bowl of pique criollo if you love heat.
Why This Version Works
- Correct tomato balance: using the full 8-oz can (~1 cup) creates a silky, tomato-forward sauce that still lets the crab shine.
- Salt control: alcaparrado and sazón bring salinity—taste before adding extra salt.
- Texture care: warming the crab at the end preserves delicate flakes for that restaurant-style feel.
- 30-minute blueprint: a flavorful base + quick simmer = weeknight-friendly island comfort.
Variations You’ll Love to Try
Depth & Brightness
- Deglaze the pan with ¼ cup dry white wine after the aromatics; simmer 1 minute before adding tomato sauce.
- Swap part of the stock for clam juice or shellfish broth for a brinier profile.
- A teaspoon of achiote oil boosts color and subtle nuttiness.
Heat & Herbal Twists
- Finish with a few drops of pique criollo or a tiny pinch of crushed red pepper.
- Stir in 1 Tbsp finely chopped ají dulce (if available) with the aromatics for gentle island sweetness.
Protein & Pantry Flex
- Add ½ lb peeled shrimp in the last 3–4 minutes (don’t overcook).
- Stir in ½ cup thawed peas for color and a hint of sweetness.
- No lump crab? Good-quality refrigerated claw meat works; rinse briefly and pat dry to reduce brine.
Serving Ideas & Pairings
- Classic plate: rice + salmorejo with extra sauce, topped with cilantro and a squeeze of lime.
- Sidekicks: tostones, sliced avocado with flaky salt, or a simple green salad with citrus dressing.
- Menu inspiration: pair with yuca al mojo or escabeche de guineos for a full Puerto Rican spread.
- Drinks? A crisp lager, sparkling water with lime, or a light white wine (Albariño, Vinho Verde).
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the sauce (through Step 2) up to 2 days ahead; cool, cover, and refrigerate. Gently reheat, then add crab just before serving.
- Storage: Refrigerate leftovers in airtight containers 3–4 days. For best quality, freeze up to 3–4 months.
- Reheat: Warm gently on the stovetop until the center is piping hot; aim for 165 °F / 74 °C. Add a splash of stock or water if the sauce has thickened.
Bring Coastal Puerto Rico to Your Table
In half an hour, this authentic Puerto Rican recipe delivers a pot of bright, briny comfort that tastes like a seaside kiosk—no plane ticket required.
Keep the pantry basics (tomato sauce, recaito, alcaparrado, sazón with annatto) on hand and you’re always a few steps away from Salmorejo de Jueyes that’s bold, balanced, and beautifully weeknight-easy.
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Source: COOKING MyStyle
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