Name: Hashed Crab with Capers (Salpicón de Jaiba con Alcaparras)
Yield: Makes 2–2½ cups (4 plated servings by itself)
Cuisine: Mexican
Ingredients: 1 medium-sized white onion, finely chopped; 4 ripe plum tomatoes (about 1 pound), finely chopped, or 4 medium globe tomatoes, seeded and finely chopped; 2 tablespoons lard, preferably home-rendered, or olive oil; 2 bay leaves; 2 Pickled jalapeños, seeded and finely chopped; 1 pound lump crabmeat, picked over to remove any bits of shell or cartilage; 1 tablespoon large capers, drained; 2 tablespoons butter; Lime wedges for garnish

Preparation info

Makes 2–2½ cups (
4
plated servings by itself)

Difficulty
Easy

Appears in

Zarela's Veracruz

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.

Ingredients

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

Method

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.

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