I do not know what salmorejo means. Neither does anyone else in my family. My Uncle Carlos surmised that it was a word native to Puerto Rico that can be roughly translated as a “salad.” Perhaps. There are many crab salmorejo recipes. In some instances, sweet chili and capers are added. Our version is simple and no nonsense. The only liberty I’ve taken is in adding a little white wine. May not be exactly criollo*, but it supplies a bit of dash.




1 ½ cups reserved crabmeat

8 whole black peppercorns

2 cloves garlic, peeled

½ teaspoon salt

1 tablespoon fresh chopped oregano or ¼ teaspoon dried

3 tablespoons olive oil

1 medium green bell pepper, cored, seeded and chopped

1 medium onion, peeled and finely chopped

6 pimento stuffed Spanish olives, minced

6 fresh cilantro leaves, minced

¼ cup dry white wine



Boil reserved crabmeat in water to cover for 5 minutes. Drain and set aside.

  1. In a mortar, crush peppercorns, garlic, salt , and oregano.
  2. In a heavy skillet or frying pan, heat oil and sauté bell pepper and onion over moderate heat until tender.
  3. Add seasoning, olives and cilantro. Sauté for 5 minutes.
  4. Stir in crabmeat. Cover and simmer on low heat for 10 minutes.

Yield: 4 servings.

*Note: Criollo is a term used in our culture to define something native to the island of Puerto Rico. It normally applies to our cuisine.


Cooking with Oswald Rivera

Uploaded on Sep 3, 2011

Crab Meat Salmorejo Style : Jueyes Salmorejo

Crab Meat Salmorejo Style, Caribbean cooking, Latin cooking, Holiday foods, Puerto Rican cooking,

Available in my book: https://www.amazon.com/Puerto-Rican-Cuisine-America-Nuyorican/dp/1568582447

Oswald Rivera’s Blog http://oswaldatlarge.blogspot.com/ is a wonderful place to get new food ideas and recipes.