Cangrejos Enchilado


Originally known as Crab in Creole Sauce – Makes 4 servings

2 1/2 lbs Lump Crabmeat or Fresh Whole Crab Cleaned and dismembered
1 Jr of Tonita’s Sweet Vine Cuban Sauce

Add 2 ½ pounds of fresh lump crabmeat or fresh whole crab cleaned, dismembered, and swiftly plunged, into 1 jar of the simmering Cuban Sauce Hot or Mild, add sherry or white wine, 1 juice of lime. Cook 10 minutes.
Transfer to a platter, garnish with parsley, and serve immediately, accompanied with rice, salad, and sourdough bread spread with garlic butter.

Variations: Shrimp or Lobster in Tonita’s Cuban Sauce
Substitute 1 ½ pounds large raw shrimp, shelled and deveined. Cook in sauce over low heat 4 to 6 minutes, until heated through.