Puerto Rican Crab

Name: Puerto Rican Crab
Yield: Makes 4 to 6 first-course
Ingredients: 1 tablespoon olive oil; 1 1/2 cups chopped onion; 1/4 cup chopped green bell pepper; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; 1/2 cup tomato sauce; 1/2 cup dry white wine; 1 pound lump crabmeat, picked over; 4 pimiento-stuffed olives, chopped; 1 tablespoon chopped fresh cilantro; 1 teaspoon hot pepper sauce; 4 to 6 small crab shells (optional) or scalloped dishes; 1 lime, cut into wedges

By Virginia BurkePhotographer Scott Peterson

April 30, 2006

Recipe notes