Hunting for Crabs in Puerto Rico
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
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.”