Chopped Crab Appetizer
Salpicón de JaibaA salpicón refers to foods with shredded or chopped ingredients mixed with citrus juices, vinegar, and oil. Blue crab is used for crab salpicón along the gulf coast in the state of Veracruz, and is usually served with a basket of small warm corn tortillas for do-it-yourself soft tacos. I serve crab salpicón as a topping for crisp corn tostadas or chips. Any variety of fresh or thawed frozen crab works well for this appetizer, but canned crab is a poor substitute. Guacamole is an excellent accompaniment.
Ingredients
Makes 8 appetizer servings
- ¾ pound picked-over fresh or thawed frozen crab meat
- 1 small white onion chopped
- 1 medium tomato finely chopped
- 1 to 2 serrano chiles finely chopped with seeds
- ¼ cup fresh lime juice
- 1 tablespoon unseasoned rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon salt or to taste
Instructions
- Drain the crab very well and put into a glass or ceramic bowl.
- Add the remaining ingredients, and toss to mix.
- Cover and refrigerate until cold, about 1 hour.
- Serve as a topping on crisp corn tostadas or chips.