Alcapurrias de Jueyes
Crab Stuffed Alcapurrias

5 very green bananas, peeled
1 pound yautías (taro root), peeled
Salt to taste

Vegetable oil, for sauteing and frying
½ cup ready made sofrito
½ cup olives
2 tsps. capers
½ cup tomato sauce
1 pound crabmeat, cleaned & diced
Salt and pepper to taste

To make masa, grate bananas and yautias in a food processor and place in a large bowl. Season with salt and set aside. (Optional - sprinkle with a bit of Chayanne pepper for a little 'kick')

To make the stuffing, saute sofrito in a bit of oil for appx. 4 minutes on low heat. Add tomato sauce, diced crabmeat and cook another 5 minutes until done - the stuffing should be almost dry. Add salt and pepper, olives and capers and it's done.

To make alcapurrias, wet your hand and place 2 tablespoons of the masa on your hand and spread a little. Place 1 tablespoon of the stuffing on top of the spread masa, and cover with 2 more tablespoons of the masa mixture. Roll into a cylinder shape, and slide off into a skillet with 1½ inches of hot oil. Fry until golden brown over med-high heat. Drain on paper towels.

*Alcapurrias can be made ahead and refrigerated until needed - they should be individually wrapped in plastic wrap, refrigerated or freezed.