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.

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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
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


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.
2Add the crabmeat, stir, and reduce the heat to low. Cook, covered, for 15 minutes
3Remove from heat, stir and season to taste with salt. Let stand, covered, until cooled
4Heat a pot of oil to 350 F. Add the rice to the crab mixture and mix. Roll into 3 to 4-inch balls.
5Roll the balls in shredded coconut and fry until golden brown, about 3 minutes. Serve hot.

About Salmorejo (Crab Stew) and Coconut Arancini

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