| 6 | tb | Pure Spanish olive oil |
| 3 | lg | Cloves garlic, finely chopped |
| 1 | lg | Onion, finely chopped |
| 1 1/2 | c | Drained and chopped canned whole tomatoes |
| 1 | tb | Tomato paste |
| 1 | | Bay leaf |
| 1/2 | c | Dry sherry |
| 1/2 | c | Finely chopped drained pimientos |
| 1 | tb | Worcestershire sauce |
| | Salt and freshly ground black pepper to taste |
| 1 | ts | Finely chopped seeded Rocatillo pepper or other hot |
| | Chile pepper, or Tabasco sauce to taste |
| 2 1/2 | lb | Fresh lump crabmeat, picked over for cartilage |
| | Juice of 1 lime |
| 3 | tb | Finely chopped fresh parsley for garnish |
| 1 | | To prepare the sofrito, in a large skillet over low heat, heat the oil |
