Puerto Rican Crabmeat Stew - {Mofongo Puertorriqueno}

Recipe Ingredients

1		Water
4		Green plantains
		Oil - for sauteing
1		White onion - cut 1/4" dice
1		Green bell pepper - cut 1/4" dice
1		Red bell pepper - cut 1/4" dice
1		Round tomato - cut 1/4" dice (large)
2		Chipotles - chopped
1/2 cup	118ml	White wine
1 lb	454g / 16oz	Crabmeat - cleaned
2 tablespoons	30ml	Chopped cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
		Canola or corn oil - for frying
1 cup	237ml	Chicken stock

Recipe Instructions

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. 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.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B07) - from the TV FOOD NETWORK

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