Recipe courtesy of Patricia Quintana
Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 min

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Shredded Beef Tostadas (Salpicon)

Recipe courtesy of Marcela Valladolid

Salpicon de Quinoa

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Filete Relleno de Salpicon (Fish Fillet Stuffed with Crab Meat)

Recipe courtesy of Patricia Quintana

Shredded Chicken Nachos with Pico de Gallo

Spanish Slow Cooked Ham with Sherry Vinegar and Tomato: Salpicon de Jamon

Recipe courtesy of Alex Garcia

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories