Puerto Rican Crab

Ingredients

• 0.5 cup cooking wine dry white
• 1 tablespoon cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.3 cup bell pepper green chopped
• 1  lime cut into wedges
• 1 pound lump crab meat picked over
• 1 tablespoon olive oil 
• 1.5 cups onion chopped
• 0.5 teaspoon oregano dried
• 1 teaspoon pepper sauce hot
• 4  pimiento-stuffed olives chopped
• 0.5 cup tomato sauce 
• 4 small scalloped dishes 
• 4 small scalloped dishes 

Equipment

• frying pan

Directions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes.
3. Add tomato sauce and wine and boil until almost evaporated, about 1 minute.
4. 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.
5. Remove from heat.
6. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.