I normally don't post many sides or salads, but this in one we threw together over the holiday that we deemed worth keeping and sharing. Our local store had a sale on 16 oz. containers of lump crab meat for $11.95 so I grabbed a container with my weekend shop. Wasn't sure what to do with it, hate to freeze crab meat, so decided on a side salad for the weekend cooks. Wife was going to make some Pico de Gallo and I decided to combine the two into one. Thus a Pico de Gallo Crabmeat salad was born.
Cuisine: Mexican-American
Serves: 6-8 people
Time: 30 minutes prep, minimum 1 hour in the fridge
Ingredients:
3 Roma tomatoes
1 medium red onion
2 jalapeno peppers (or serranos for more heat)
1 large Hatch pepper (optional)
1 medium bunch cilantro
Juice of 2 limes
16 ounces of lump crab meat
1 tablespoon of olive oil
2 tablespoons Thai chili sauce like Sambal Oelek
2 tablespoons Kosher salt
1 teaspoon cumin
Method:
1. Finely chop the tomatoes, onion, peppers and cilantro. Size of the dice can be from chunky to fine, your call.
2. Place the crabmeat in a colander to drain any liquid. Separate the meat and look for shell fragments.
3. Combine the chopped ingredients to make a Pico and add the lime juice, olive oil, salt and cumin. Toss thoroughly.
4. Next add the crab meat to the Pico. Taste and add more seasoning, if need be.
5. Finally blend in the Sambal, adjusting the heat level to taste. If the peppers from the Pico provide enough heat, simply leave out the Sambal. Also, it's Hatch pepper season and I had a lot to use so added to the salad, strictly optional on my part.
6. Refrigerate for a minimum of 1 hour but preferably for 2 or more. It can be made and left overnight for next day service.
Hope you try this delicious recipe. It was a real hit with our family, in fact it was gone faster than anything else I made over the weekend.
Enjoy, Troutman te digo adios !!!
Cuisine: Mexican-American
Serves: 6-8 people
Time: 30 minutes prep, minimum 1 hour in the fridge
Ingredients:
3 Roma tomatoes
1 medium red onion
2 jalapeno peppers (or serranos for more heat)
1 large Hatch pepper (optional)
1 medium bunch cilantro
Juice of 2 limes
16 ounces of lump crab meat
1 tablespoon of olive oil
2 tablespoons Thai chili sauce like Sambal Oelek
2 tablespoons Kosher salt
1 teaspoon cumin
Method:
1. Finely chop the tomatoes, onion, peppers and cilantro. Size of the dice can be from chunky to fine, your call.
2. Place the crabmeat in a colander to drain any liquid. Separate the meat and look for shell fragments.
3. Combine the chopped ingredients to make a Pico and add the lime juice, olive oil, salt and cumin. Toss thoroughly.
4. Next add the crab meat to the Pico. Taste and add more seasoning, if need be.
5. Finally blend in the Sambal, adjusting the heat level to taste. If the peppers from the Pico provide enough heat, simply leave out the Sambal. Also, it's Hatch pepper season and I had a lot to use so added to the salad, strictly optional on my part.
6. Refrigerate for a minimum of 1 hour but preferably for 2 or more. It can be made and left overnight for next day service.
Hope you try this delicious recipe. It was a real hit with our family, in fact it was gone faster than anything else I made over the weekend.
Enjoy, Troutman te digo adios !!!
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