salmorejo (crab stew) and coconut arancini

Name: Salmorejo (Crab Stew) and Coconut Arancini
Prep time: 30 min
Cook time: 30 min
Cuisine: Caribbean
Ingredients: 2 cup(s) tomato sauce; 9 tablespoon(s) chopped onion; 6 tablespoon(s) olive oil; 6 tablespoon(s) chopped green bell pepper; 6 teaspoon(s) finely chopped garlic; 12 - olives, pitted and chopped; 12 dash(es) tabasco sauce; 9 cup(s) crabmeat, picked over; - kosher salt; - vegetable or peanut oil, for frying; 12 cup(s) cooked and cooled white rice; - shredded coconut, for rolling

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

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

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

How To Make salmorejo (crab stew) and coconut arancini

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.
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