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Puerto Rican Crab

['1 tablespoon olive oil', '1 1/2 cups chopped onion', '1/4 cup chopped green bell pepper', '2 garlic cloves, minced', '1/2 teaspoon dried oregano', '1/2 cup tomato sauce', '1/2 cup dry white wine', '1 pound lump crabmeat, picked over', '4 pimiento-stuffed olives, chopped', '1 tablespoon chopped fresh cilantro', '1 teaspoon hot pepper sauce', '4 to 6 small crab shells (optional) or scalloped dishes', '1 lime', 'cut into wedges']

Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve.

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