Ingredients
-
1 tablespoon olive oil
-
2 garlic cloves, minced
-
1/2 teaspoon dried oregano
-
1/2 cup tomato sauce
-
1/2 cup dry white wine
-
1 lb lump crabmeat, picked over
-
1 tablespoon chopped fresh cilantro
-
1 teaspoon hot pepper sauce
-
1 lime, cut into wedges
-
1 1/2 cups chopped onions
-
1/4 cup chopped green bell pepper
-
4 pimento stuffed olives, chopped
Instructions
- Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.