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Salmorejo (Crab Stew) and Coconut Arancini

Raven Higheagle


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.


☆☆☆☆☆ 0 votes

Serves 12
30 Min
30 Min
Deep Fry


  • 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

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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About Salmorejo (Crab Stew) and Coconut Arancini

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

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