Recipe courtesy of Patricia Quintana

Salpicon de Jaiba (Shredded Crab)

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
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Ingredients

3/8 cup olive oil

3 tablespoons butter

3 cloves garlic, chopped

1 white onions, chopped

2 canned chiles, chopped

1/4 cup chile juice, from can

3 tablespoons canned pickled carrots, chopped

2 medium tomatoes, chopped

1/4 cup parsley, chopped

1/4 cup cilantro, chopped

Salt and pepper, to taste

1 to 1-1/4 pounds crabmeat, cleaned

Directions

  1. Heat oil and butter in frying pan. Add garlic and onion, and saute. Add chiles, chile juice, carrots, tomatoes, parsley, and cilantro. Season with salt and pepper and cook over low heat until mixture thickens, about 25 minutes. Add crab meat and correct seasonings. To serve, place crab on a platter. Serve with freshly made tortillas to roll into tacos. The shredded crab may also be served in crab shells, sprinkled with bread crumbs, melted butter, and parsley, then baked in a hot oven for 25 minutes.