INGREDIENTS:

1 tablespoon olive oil

3 tablespoons Basic Sofrito

1 teaspoon oregano, dried

1/2 teaspoon cumin, ground

1/2 cup tomato sauce

1/2 cup dry white wine (optional)

1 pound fresh lump crabmeat

2 tablespoon olives

2 tablespoon capers

2 bay leaves

1 packet sazon

1 teaspoon Pique (Homemade Puerto Rican Hot Sauce) (optional)

1/4 cup cilantro

1 lime, cut into wedges

DIRECTIONS:

• Sautee olive oil, sofrito, cumin, bay leaves, wine, capers, pique, olives, oregano, and sazon for 5 minutes over medium high heat.
• Lower heat to medium.
• Add crab and simmer 7 minutes.
• Add tomato sauce and cook 15 minutes. Taste and reseason if necessary with salt and pepper.
• Stir in cilantro and serve over white rice or with cooked green bananas. I like mine with Breadfruit Chips (Tostones de Pana).

BUEN PROVECHO!