| Cuisine: Mexican | Type: Light Meal | Serves: 4 |
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Source:
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mexicoinmykitchen.com |
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Attributes:
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Comments:
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There are two variations on this, simple and with tomatoes, olives and capers. |
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Serving Suggestions:
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Can be halved. I'd serve this on a light spread of chipotle mayonnaise for some extra flavor and kick. |
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Ingredients:
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Simple: 3 tbs. olive oil 1/2 cup celery, finely diced 3/4 cup white onion, finely diced 1 lb. crab meat (raw or canned) 1 serrano chili, finely diced 1/2 cup cilantro, chopped Salt and pepper to taste Warm corn tortillas, tostadas, or large tortilla chips Alternate: To the above add: 1 clove garlic 2 cups tomatoes, finely diced 1/3 cup pimento-stuffed olives, sliced 2 tsp. capers, rinsed and patted dry |
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Instructions:
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Simple: 1. Heat olive oil in a large skillet. Add onion and celery and sauté until slightly golden, about 5 minutes. 2. Add serrano. Add crab if raw and cook until crab is done, about 5 minutes, stirring. If not raw, add and stir just long enough to warm slightly. 3. Turn off the heat, add the cilantro and stir, season with salt and pepper. 4. Serve over tostadas or tortillas. Add a bit of chipotle mayo if you want. Alternate: 1. Cook the garlic with the onions and celery 2. Add tomatoes with the serrano chili and cook for 8-10 minutes until the tomato juice is reduced. 3. Add the crab, olives and capers and cook till done. 4. Finish as above. |
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Related recipes:
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None |
2016-02-18