6 tb Pure Spanish olive oil
3 lg Cloves garlic, finely
-chopped
1 lg Onion, finely chopped
1 1/2 c  Drained and chopped canned
-whole tomatoes
1 tb Tomato paste
1    Bay leaf
1/2 c  Dry sherry
1/2 c  Finely chopped drained
-pimientos
1 tb Worcestershire sauce
Salt and freshly ground
-black pepper to taste
1 ts Finely chopped seeded
-Rocatillo pepper or other
-hot
Chile pepper, or Tabasco
-sauce to taste
2 1/2 lb Fresh lump crabmeat, picked
-over for cartilage
Juice of 1 lime
3 tb Finely chopped fresh
-parsley for garnish
1    To prepare the sofrito, in
-a large skillet over low
-heat, heat the oil

until fragrant, then cook the garlic and onions, stirring, until tender, 6
to 8 minutes. Add the tomatoes, tomato paste, bay leaf, sherry, pimientos,
Worcestershire, salt, pepper, and Scotch bonnet pepper and cook until the
mixture has thickened, another 10 minutes. 2. Five minutes before serving,
add the crabmeat and lime juice and cook over low heat until the crabmeat
is heated. Transfer to a platter, garnish with parsley, and serve
immediately, accompanied by Arroz Blanco (see CUBA07.TXT. Makes 6 servings
Variations: For Enchilado de Langosta (Lobster in Creole Sauce), substitute
4 to 6 lobster tails, in the shell, cut into thirds. For Camarones
Enchilados (Shrimp in Creole Sauce), substitute 1 1/2 pounds large raw
shrimp, shelled and deveined. Cook each in the sauce over low heat 4 to 6
minutes, until heated through. CONGREJOS ENCHILADOS Crab in Creole Sauce