Spice up your snacking with this fresh crab salsa
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.