Crab Salpicon | Salpicón de Jaiba

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Crab Salpicon

This simple-to-make but the flavorful dish is a common staple found in the seafood restaurants of my hometown Tampico, in the state of Tamaulipas. Tamaulipas is located in the northeast part of the country, just south of the Texan border. Although the oil industry is a major part of the economy in Tampico, commercial and recreational fishing is an important part of the lives of its habitats.

People born in Tampico are informally known as “Jaibas” (Crabs), and the crab is used as an emblem all around town. Tampico’s ideal location on the Gulf of Mexico, along the Panuco River and surrounded by lagoons, makes it an important player in the country’s fishing production, as well as in the international fishing tournaments. Shrimp, crayfish, oysters, and blue crabs are the common catches in the state of Tamaulipas; although freshwater fish and tilapia are also abundant throughout the state.

Crabs are prepared by the locals in soups, salads, cocktails, ceviche, salpicón, steamed, and stuffed. Stuffed crabs are sold frozen at the local airport for tourists leaving town so that they can take a little piece of the local gastronomy back home with them.

I am posting two recipes: a simple one that lets you enjoy the full flavors of the crab meat, and another that’s a little bit more complex with tomatoes, olives, and capers, but is still a mouthwatering experience. As with most recipes, every home cook can add their personal touch; some will add extra herbs like bay leaf, oregano, or parsley, and others will spice it up by adding some dried pepper. I hope you enjoy cooking any of these versions.

How to make Crab Salpicon

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DIRECTIONS:

FOR SALPICON (SIMPLE)

• Heat olive oil in a large skillet; add onion and celery, and sauté until slightly golden, about 5 minutes. See picture above. (Please check the ingredients list below)
• Add the crab meat and serrano pepper. Stir and cook for another 5 minutes.
• Turn the heat off; add the cilantro, stir, and season with salt and pepper.
• Serve over corn tostadas or with tortilla chips.

DIRECTIONS:

SALPICON WITH TOMATOES, OLIVES, AND CAPERS

• Heat olive oil in a large skillet, add onion, garlic, and celery, and sauté until slightly golden, about 5 minutes.
• Add the chopped tomato and serrano pepper, stir, and cook for another 8 – 10 minutes. Let the tomato reduce its juices.
• Add crab meat, stuffed olives, and capers. Mix well and cook for another 5 minutes.
• Turn the heat off; add the cilantro, and season with salt and pepper.
• Serve over corn tostadas or with tortilla chips.

Crab Salpicon

Crabs are prepared by the locals in soups, salads, cocktails, ceviche, salpicón, steamed, and stuffed. Stuffed crabs are sold frozen at the local airport for tourists leaving town so that they can take a little piece of the local gastronomy back home with them.

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Course: Appetizers

Cuisine: Mexican

Servings: 4

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

FOR SALPICON (SIMPLE)

• 3 tablespoons of olive oil
• 1/2 cup celery finely diced
• 3/4 cup white onion finely diced
• 1 lb. crab meat
• 1 serrano pepper finely diced
• 1/2 cup cilantro chopped
• Salt and pepper to taste
• Warm corn tortillas tostadas, or tortilla chips for serving

SALPICON WITH TOMATOS, OLIVES, AND CAPERS

• 3 tablespoons of olive oil
• 1/2 cup celery finely diced
• 3/4 cup white onion finely diced
• 1 clove garlic
• 1 serrano pepper finely diced
• 2 cups tomatoes diced finely
• 1 lb. crab meat
• 1/3 cup pimento stuffed olives sliced
• 2 teaspoons capers rinsed and pat dried
• 1/2 cup cilantro chopped
• Salt and pepper to taste
• Warm corn tortillas tostadas or tortilla chips for serving

Instructions

FOR SALPICON

• Heat olive oil in a large skillet; add onion and celery, and sauté until slightly golden, about 5 minutes. See picture above.
• Add the crab meat and serrano pepper. Stir and cook for another 5 minutes.
• Turn the heat off; add the cilantro, stir, and season with salt and pepper
• Serve over corn tostadas or with tortilla chips.

SALPICON WITH TOMATOS, OLIVES, AND CAPERS

• Heat olive oil in a large skillet, add onion, garlic, and celery, and sauté until slightly golden, about 5 minutes.
• Add the chopped tomato and serrano pepper, stir, and cook for another 8 – 10 minutes. Let the tomato reduce its juices.
• Add crab meat, stuffed olives, and capers. Mix well and cook for another 5 minutes.
• Turn the heat off; add the cilantro, and season with salt and pepper
• Serve over corn tostadas or with tortilla chips.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Buen Provecho!
Mely,

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