Alcapurrias de Cangrejo con Salsa de Pimiento
Crispy fried fritters filled with succulent crab meat and spices, served with a vibrant green bell pepper sauce. This puerto rican-inspired seafood ready in about 45 minutes blends fresh or canned Crab meat, Mashed potatoes, finely chopped Onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 lb, fresh or canned Crab meat
- 1 cup Mashed potatoes
- 1/4 cup, finely chopped Onion
- 1/2 cup, finely diced Green bell pepper
- 1 tsp Cumin
- 1/2 cup All-purpose flour
- 1, beaten Egg
- 1, finely diced Green bell pepper
- 1 tbsp Lime juice
- 1/4 cup Olive oil
Instructions
- Step 1: In a bowl, combine crab meat, mashed potatoes, chopped onion, diced green pepper, cumin, salt, and lime juice until well mixed.
- Step 2: Divide mixture into 12 portions, forming flat patties about 2 inches in diameter.
- Step 3: Heat olive oil in a deep skillet to 350°F (175°C) for frying.
- Step 4: Dredge each patty in flour, then dip in beaten egg, and place in hot oil.
- Step 5: Fry for 3-4 minutes per side until golden brown and crisp, turning once.
- Step 6: While frying, blend diced green pepper, 1/4 cup water, and 1/2 tsp salt in a blender until smooth, then simmer for 5 minutes to thicken.
- Step 7: Serve hot alcapurrias with a dollop of green pepper sauce on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Alcapurrias de Cangrejo con Salsa de Pimiento take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Alcapurrias de Cangrejo con Salsa de Pimiento?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Alcapurrias de Cangrejo con Salsa de Pimiento?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Alcapurrias de Cangrejo con Salsa de Pimiento for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Alcapurrias de Cangrejo con Salsa de Pimiento?
Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
