Tomato Crab – Knowledge
Tomato crab is a classic dish that blends bright tomato flavors with the delicate sweetness of crab. The result is a comforting, fragrant meal that captures coastal cooking at its best. The process centers on building a rich sofrito, letting it mingle with ripe tomatoes, and finishing the crabs in a steamy, savory bath. This guide presents a clear, practical approach so home cooks can recreate this dish with confidence, using common ingredients and straightforward steps.
The recipe below lists the ingredients precisely and offers step by step directions. It is written in a practical, no-nonsense style that helps readers understand each move and why it matters in shaping the final taste and texture. The method emphasizes patience with the sauce, careful handling of the crabs, and steady simmering to coax maximum flavor from every component.
- 1 kg crab
- 1 kg tomatoes
- 2 carrots
- 1 red bell pepper
- 1 green bell pepper
- 1 tip hot pepper
- 1/2 medium onion
- 4 cloves garlic
- 1 small bay leaf
- 1 cup beef broth
- 1/2 glass white wine
- Liquid oil
- Salt
- The preparation begins with a generous amount of oil heated in a wide pan. Finely dice the carrots and the two peppers, then follow with the onion and the chopped garlic. Sauté slowly until the vegetables soften and their edges start to color. This base is the flavor engine of the sauce, so give it time and stir often to avoid sticking.
- As the aromatics begin to perfume the kitchen, introduce the bay leaf and the hot pepper. The heat will release a gentle kick that will balance the sweetness of the tomatoes later in the cooking. Keep the mixture moving so all parts sear evenly.
- Pour in the white wine and let it bubble gently. This step concentrates acidity and adds a subtle fruitiness that enhances the seafood and vegetables. When the wine has reduced by about half, add peeled and crushed tomatoes. The sauce should spread evenly across the pan and show a lively simmer.
- Stir in the beef broth and bring the tomato mixture to a steady boil. At this point the sofrito and the tomato mixture become one cohesive sauce. Taste and adjust salt as needed to ensure the flavors are balanced but not overpowering.
- Now add the crabs to the pot. Gently pour the crabs into the simmering sauce so they are coated and positioned for even cooking. Let the pot cook for about six to seven minutes. This short, gentle simmer allows the crab meat to finish cooking in the infused tomato sauce without overcooking or toughening.
- After this final simmer, the dish is ready to serve. The crab will have absorbed the tomato richness and the aromatics, while the sauce clings to each piece for a satisfying bite. A quick taste confirms flavor density and the right balance of salt and acidity.