Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno

Name: Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon water; 4 green plantains; Oil, for sauteing; 1 white onion, cut into 1/4-inch dice; 1 green bell pepper, cut into 1/4-inch dice; 1 red bell pepper, cut into 1/4-inch dice; 1 large, round tomato, cut into 1/4-inch dice; 2 chipotles, chopped; 1/2 cup white wine; 1 pound crabmeat, cleaned; 2 tablespoons chopped cilantro; Salt and pepper; Canola or corn oil, for frying; 1 cup chicken stock

Servings: persons

1 gallon water
4 green plantains
Oil, for sauteing
1 white onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 large, round tomato, cut into 1/4-inch dice
2 chipotles, chopped
1/2 cup white wine
1 pound crabmeat, cleaned
2 tablespoons chopped cilantro
Salt and pepper
Canola or corn oil, for frying
1 cup chicken stock

1
In a large pot, bring water to a boil and blanch plantains.
2
Peel plantains and cut into 2-inch segments.
3
In a saute pan, heat oil and saute onions, peppers and tomatoes.
4
When soft, add the chipotles and white wine.
5
Cook until liquid is almost evaporated.
6
Add crabmeat and cook for 3 minutes.
7
Add cilantro and season with salt and pepper.
8
Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions.
9
Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed.
10
Coat sides of mortar with plantain and fill with crab stuffing.
11
Fold over the edges to form a dumpling and flip onto a plate.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 gallon water, 4 green plantains, Oil, for sauteing, 1 white onion, cut into 1/4-inch dice, and more.

Yes, Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!