Spice up your snack­ing with this fresh crab salsa

Cecil Whig - - JUMPSTART -

Fresh crab salsa is awe­some — there’s re­ally no other way to de­scribe it.

I should state here that if you don’t have the time for this recipe, you can buy fresh salsa in the re­frig­er­ated sec­tion at the gro­cery store and just add your own crab­meat at home, but it will still need to mar­i­nate. In my opin­ion, it’s re­ally not worth it to buy any kind of pre­jarred crab salsa, be­cause it just won’t com­pare to some­thing fresh.

A very im­por­tant trick to this recipe is to use all fresh ingredients and prep them your­self. Re­mem­ber de­tails like that mash­ing your own garlic into a pulp adds fla­vor that even chopped won’t pro­duce, or that squeezing your own lime will heighten the depth of taste. Once you have tried this salsa recipe and it makes sense, branch out with new fla­vors. I’m sure spicy crab mango/ peach salsa would be fun!

Spicy Crab Salsa 8 to 10 plum to­ma­toes, cored and seeded, finely chopped, into sizes that you like for salsa

2 small shal­lots, peeled, ends re­moved, finely chopped

1/2 cup fresh cilantro leaves, finely chopped

1 jalapeño pepper, cored, seeds re­moved, finely minced

1 cup fresh cooked corn (or frozen, but must be drained)

2 tea­spoons lime zest, add more to taste

1 ta­ble­spoon fresh lime juice (has to be fresh)

1 garlic clove, finely minced or made into a pulp (see in­struc­tions be­low)

1/2 cup canned black beans, drained (op­tional)

1 tea­spoon salt, more to taste

1 pound crab­meat, picked over for shells Frank’s Hot Sauce In a large bowl com­bine all of the ingredients and let them mar­i­nate in the re­frig­er­a­tor for one hour. Ad­just the spici­ness by adding a few shakes. Serve im­me­di­ately with gua­camole and chips.

The best way to mash a garlic clove is to place it on a cut­ting board and with the wide part of a a chefs knife. Be­gin to press against it un­til the clove breaks. Press the clove into the wood board and go back-and-forth with the flat part of the chef’s knife un­til the clove breaks down even fur­ther and starts to be­come a paste. You can use any blunt and flat tool. The top wide por­tion of a chef’s knife is ideal.

Cook­ing at Home is a weekly col­umn where Re­becca dishes on what she’s been mak­ing.

PHOTO COUR­TESY OF RE­BECCA BENT

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