Crab Salmorejo Salmorejo De Jueyes Recipes

CRAB SALMOREJO (SALMOREJO DE JUEYES)

Crab Salmorejo (Salmorejo De Jueyes) image

This is a tasty way of making crab meat. It can be served as an appetizer or as a main dish. Better when served along with fried green plantains.

Provided by l0ve2c00k

Categories Crab

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb crabmeat
2 tablespoons olive oil
3 tablespoons sofrito sauce
2 teaspoons fresh lime juice
1 green pepper
1 onion
1 (4 ounce) can roasted red peppers
2 peppercorns
1/4 teaspoon dried oregano
4 large garlic cloves
1 teaspoon salt (or more, as desired)

Steps:

In a large pan saute all ingredients, except crab meat, over low heat for 10 minutes, stirring occasionally.
Add crab meat, mix, cover, and cook over moderate heat for 10 minutes.

Nutrition Facts : Calories 146.9, Fat 6.1, SaturatedFat 0.9, Cholesterol 38.1, Sodium 1535.6, Carbohydrate 5.4, Fiber 1.1, Sugar 1.6, Protein 17.4

SALMOREJO (WITHOUT BREAD)

Salmorejo (Without Bread) image

Salmorejo is a cold soup with a tomato base- much like the ever popular gazpacho. What makes salmorejo different than gazpacho (Spain's other cold soup) is the addition of quite a bit of stale bread, hard-boiled egg, and diced serrano ham served on top. NOTE: In this recipe, I've substituted almond flour for the bread and used bacon (nitrate-, dextrose-, and sugar-free).

Provided by Ruby15

Categories Spanish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 small shallot (Roasted)
3 -4 garlic cloves (Roasted garlic is more mild, add according to size of garlic and personal taste)
4 -5 plum tomatoes
2 cups chicken broth (Homemade Bone Broth or Broth)
1 tablespoon red wine vinegar
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1 cup almond flour
2 hard-boiled eggs, chopped
4 slices bacon (chopped)
1/4 cup extra-virgin olive oil (plus a little more for drizzling before serving)

Steps:

Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill) at 425 degrees for about 1/2 hour. Chop shallot for easy blending.
Prep: Wash and core tomatoes. Chop for easy blending.
Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 - 3 cloves), roasted chopped shallot, salt and pepper. Chop in blender first, then puree.
In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken.
Return to blender. Add ¼ cup of olive oil, and purée until smooth.
Chill for 2 - 3 hours.
Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional).

Nutrition Facts : Calories 232, Fat 20.6, SaturatedFat 4.1, Cholesterol 98.7, Sodium 1056.7, Carbohydrate 4.6, Fiber 0.9, Sugar 2.3, Protein 7.3

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