Puerto Rican Salmorejo de Jueyes is a treat for anyone who loves crab! Traditionally an all-day family affair, buying lump crab meat means you can have this hearty stew and rice on the table in about a half an hour..
Hunting for Crabs in Puerto Rico
Puerto Rico (a town in the northeastern part of the island).To purge the gaminess out of the crab’s diet and improve their taste, Abuelo would throw them into the center of an old truck tire and feed them corn and rice. He knew the crabs were ready for the pot when their legs grew hairy.
Taking that first bite of salmorejo and white rice instantly transports me to Abuelo’s patio and seeing his face full of pride over my satisfaction.
The traditional salmorejo is the Puerto Rican equivalent of a New England Lobster Boil or a Cajun Crawfish Boil — in other words, it’s a labor-intensive family affair. This is because it takes a while to trap and purge the crabs, steam them, pick the meat, and, finally, prepare the salmorejo; it’s typically all hands on deck.
Thankfully, with the quality canned crab meat that’s now available, the process becomes much shorter and therefore enjoyable.
Caribbean Salmorejo vs. Spanish Salmorejo
Don’t confuse this Caribbean version of salmorejo with the Spanish version, which is a tomato and bread soup. I’m sure Spanish salmorejo was the predecessor for our Puerto Rican version, but the similarities end with the name and use of tomatoes.
While its proper name is Salmorejo de Jueyes, on the island and in other countries where this is made, it’s referred to simply as “salmorejo.”