Hashed Crab with Capers

Salpicón de Jaiba con Alcaparras

Preparation info
  • Makes 2–2½ cups (


    plated servings by itself)
    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

This makes a great topping for tostadas. but its light, piquant personality makes it even better with fresh corn tortillas, the way I first tasted it from Elena Gutiérrez of Santiago’s Club in Tamiahua. It is also a wonderful filling for empanadas. Or enjoy it on its own with just a sprinkle of fresh lime juice.


  • 2 tablespoons lard, preferably home-rendered, or olive oil
  • 1 medium-sized white onion, finely chopped


In a medium skillet, heat the lard or oil over medium-high heat until rippling. Add the onion and cook until translucent, about 3 minutes. Add the tomatoes and bay leaves. Cook, stirring occasionally, until the mixture is somewhat concentrated, 3–4 minutes. Add the pickled jalapeños and capers and cook, stirring occasionally, until most of the juices have evaporated, about 3 minutes.