Salmorejo (Crab Stew) and Coconut Arancini

Raven Higheagle

By
@ravenhigheagle

Arancini are traditionally Italian fried rice balls. In this recipe, I offer up a Caribbean version by combining the rice with a crab stew before rolling in shredded coconut.


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Rating:

Comments:

Serves:

Serves 12

Prep:

30 Min

Cook:

30 Min

Method:

Deep Fry

Ingredients

2 c
tomato sauce
9 Tbsp
chopped onion
6 Tbsp
olive oil
6 Tbsp
chopped green bell pepper
6 tsp
finely chopped garlic
12
olives, pitted and chopped
12 dash(es)
tabasco sauce
9 c
crabmeat, picked over
kosher salt
vegetable or peanut oil, for frying
12 c
cooked and cooled white rice
shredded coconut, for rolling

Directions Step-By-Step

1
Heat the tomato sauce, onion, oil, peppers, garlic, olives, Tabasco and 3 cups water in a large skillet over medium heat. Cook for about 2 minutes, stirring continuously.
2
Add the crabmeat, stir, and reduce the heat to low. Cook, covered, for 15 minutes
3
Remove from heat, stir and season to taste with salt. Let stand, covered, until cooled
4
Heat a pot of oil to 350 F. Add the rice to the crab mixture and mix. Roll into 3 to 4-inch balls.
5
Roll the balls in shredded coconut and fry until golden brown, about 3 minutes. Serve hot.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Caribbean
Other Tag: Quick & Easy