salmorejo (crab stew) and coconut arancini
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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yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Deep Fry
Ingredients For salmorejo (crab stew) and coconut arancini
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2 ctomato sauce
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9 Tbspchopped onion
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6 Tbspolive oil
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6 Tbspchopped green bell pepper
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6 tspfinely chopped garlic
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12olives, pitted and chopped
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12 dashtabasco sauce
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9 ccrabmeat, picked over
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kosher salt
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vegetable or peanut oil, for frying
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12 ccooked and cooled white rice
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shredded coconut, for rolling
How To Make salmorejo (crab stew) and coconut arancini
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1Heat 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.
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2Add the crabmeat, stir, and reduce the heat to low. Cook, covered, for 15 minutes
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3Remove from heat, stir and season to taste with salt. Let stand, covered, until cooled
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4Heat a pot of oil to 350 F. Add the rice to the crab mixture and mix. Roll into 3 to 4-inch balls.
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5Roll the balls in shredded coconut and fry until golden brown, about 3 minutes. Serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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