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Crab Hash-Salpicon de Jaiba

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Here is another light, delicious and simple to prepare fish has that we serve at the restaurant on miniature tostada shells. It makes a great passed appetizer for catered parties.

Recipe: Salpicon de Jaiba

Summary: Like the preceding Ensalada de Jaiba con Aguacate, this makes a great topping for tostadas. But its lighter, more piquant personality makes it even better with fresh corn tortillas, the way I first tasted it from Elena Gutiérrez of Santiago’s Club in Tamiahua. It is also a wonderful filling for stuffed crabs (see page 000) or empanadas. Or enjoy it on its own with just a sprinkle of fresh lime juice.

Ingredients

  • 2 tablespoons olive oil and lard, preferably home-rendered
    1 medium-sized white onion, finely chopped
    4 ripe plum tomatoes (about 1 pound), finely chopped, or 4 medium-sized globe tomatoes, seeded and finely chopped
    2 bay leaves
    2 pickled jalapeños, seeded and finely chopped
    1 tablespoon large capers, drained
    2 tablespoons butter
    1 pound fresh lump crabmeat, picked over to remove bits of shell and cartilage
    Lime wedges

Instructions

  1. In a medium-sized skillet, heat the lard or olive oil to rippling over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the tomatoes and bay leaves. Cook, stirring occasionally, until the mixture is somewhat concentrated about 3 – 4 minutes. Add the jalapeños and capers and cook, stirring occasionally, until most of the juice has evaporated, another 3 minutes.
    In another medium-sized skillet, heat the butter over medium heat. When it is fragrant, add the crabmeat and cook, stirring, to heat through, about 2 minutes. Gently stir the crabmeat into the tomato-caper mixture and cook, stirring, for another minute.

Copyright © Zarela Martinez.
Recipe by on.
Microformatting by hRecipe.

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