Congrejos Enchilados (Crab In Creole Sauce) Recipe

• 6 Tbsp. Pure Spanish extra virgin olive oil
• 3 lrg Cloves garlic, finely minced
• 1 lrg Onion, finely minced
• 1 1/2 c. Liquid removed and minced canned whole tomatoes
• 1 Tbsp. Tomato paste
• 1 x Bay leaf
• 1/2 c. Dry sherry
• 1/2 c. Finely minced liquid removed pimientos
• 1 Tbsp. Worcestershire sauce Salt and freshly grnd black pepper to taste
• 1 tsp Finely minced seeded Rocatillo pepper or possibly other warm Chile pepper, or possibly Tabasco sauce to taste
• 2 1/2 lb Fresh lump crabmeat, picked over for cartilage Juice of 1 lime
• 3 Tbsp. Finely minced fresh parsley for garnish
• 1 x To prepare the sofrito, in a large skillet over low heat, heat the oil

Directions