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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.
Course Appetizers
Cuisine Mexican
Servings 4

Ingredients

FOR SALPICON (SIMPLE)

  • 3 tablespoons of olive oil
  • ½ cup celery finely diced
  • ¾ cup white onion finely diced
  • 1 lb. crab meat
  • 1 serrano pepper finely diced
  • ½ 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
  • ½ cup celery finely diced
  • ¾ cup white onion finely diced
  • 1 clove garlic
  • 1 serrano pepper finely diced
  • 2 cups tomatoes diced finely
  • 1 lb. crab meat
  • cup pimento stuffed olives sliced
  • 2 teaspoons capers rinsed and pat dried
  • ½ 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.