MEXICAN CRAB TOSTADAS (TOSTADAS DE JAIBA)
Yum... love the addition of the mayo! The creamy crab and crunchy tostadas combine for a heckuva meal.
Provided by Trina Alaniz
Categories Seafood
Time 30m
Number Of Ingredients 13
Steps:
- 1. In a medium bowl, place the crabmeat, onions, tomatoes, cilantro, lettuce. chili serranos (optional) and toss.
- 2. Add salt, and pepper, and toss.
- 3. Add Mayonnaise and fold into the above. THE SECRET TO THE THESE TOSTADAS IS THE BRAND OF "McCORMICK" MAYONNAISE/(MAYONASA MEANS MAYONNAISE). THIS IS THE MEXICAN VERSION. THIS MAYONNAISE IS FLAVORED WITH LEMON AND LIME JUICES. THIS MAYONNAISE CAN USUALLY BE FOUND IN HISPANIC MARKETS. I HAVE TRIED USING OTHER BRANDS, AND THE FLAVOR IS NOT THERE AT ALL. MAKE SURE YOU USE "McCORMICKS' BRAND. THIS IS WHAT GIVES IT A BANG.
- 4. Place 1 to 2 tablespoons of mixture on top of a tostada, top with 2 wedges of avocado. The tostadas can be additionally topped with chili Tapatio, or your own home made salsa. you can also add a few dribbles of catchup. These can be combined or separate, according to your taste.
LAVA CRAB
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 30
Steps:
- To make the crab mixture, set the crab aside in a strainer to drain liquid. In a mixing bowl, whisk the egg yolks, mayonnaise, mustard,Tabasco®, chives, tomatoes, tarragon, salt and nutmeg together. Add the crab to the ingredients in the mixing bowl, and fold with hands. Add the panko bread crumbs and mix well. Scoop 2-ounce balls of mixture onto a sheet pan and set aside. Wrap the crab balls in kataifi phyllo dough until enclosed and completely covered. Place on a sheet pan; cover and set inside the refrigerator.
- To make the sauce, in a saucepan saute the shrimp, onion and garlic in the butter until lightly browned. Add the tomatoes and tomato paste, cook for 8 minutes. Deglaze with the white wine, and reduce until the wine is evaporated. Add the lobster base, Old Bay® seasoning, tarragon, thyme, heavy cream, and let it simmer for 30 minutes. Remove from heat and puree the mixture in a blender. Strain through a chinois, and reserve until ready to use.
- To serve, place each kataifi-wrapped crab on a spoon and slowly immerse into a preheated fryer set at high heat until golden brown. Remove and drain on paper towel. Pour 2 ounces of the hot sauce in each martini glass. Place the fried lava crab in sauce and garnish with chopped chives.
CURRIED CRAB
Steps:
- In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;
- In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.
- Yield: about 1 cup
CORN CHOWDER WITH RICE BEANS, CHAYOTE AND CRAB
Steps:
- Soak rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 2030 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve.
- Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and cook one minute to release their aroma. Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid. Bring to a boil, turn down heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm through. Serve garnished with minced chives.
SALPICON DE QUINOA
Steps:
- Pour the quinoa into a bowl of cold water and rub it between your hands for a few minutes to wash it. Drain and repeat until the water is clear (it usually takes 2 rinses). In a large saucepan combine the quinoa with about 6 cups of cold water. Bring up to a boil, stirring occasionally. Reduce the heat and simmer for 10 to 15 minutes, or until barely cooked. The quinoa is done when all the grains are translucent. Remove from the heat and drain well in a fine sieve. Fluff with a fork or spread on a tea towel to help it cool faster. Use at once or store in a tightly covered container in the refrigerator until ready to assemble the salad. In a small bowl, combine the lime juice, pepper, salt, and chopped serrano. Whisk together, then drizzle in the olive oil, whisking until completely combined. In a large bowl, combine the cooled quinoa with the cucumber, tomato, feta, green onions, parsley, and mint. Toss to mix, then add the lime juice mixture and toss again, until the dressing is evenly distributed. Taste for seasonings. Mound into the radicchio leaves, using them as cups, and garnish as desired with cornichons, capers, quail eggs, feta, and olives.
SALPICON DE RES RECIPE/ SHREDDED BEEF SALAD
Popular throughout Central America & Mexico, Salpicón is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. Easy to make in large quantities for parties and family gatherings.My Mom made this for me with my Tia Anita...I loved it,it was so good,yum !!!
Provided by marty olguin
Categories Salads
Time 2h55m
Number Of Ingredients 11
Steps:
- 1. Add the beef, onion and salt to a large pot and add water to cover. Bring to a boil, reduce heat to medium-low and simmer for 1 1/2 to 2 hours, or until meat is very tender. Remove the meat and reserve the stock for soup or other recipes. Shred the meat with your fingers when it is cool enough to handle.
- 2. Add the olive oil, vinegar, oregano, salt and pepper to a large bowl and whisk together. Add the tomatoes, sliced onion and chiles and toss together. Set a side for a few minutes to let the vegetables marinate.
- 3. Gently toss the shredded beef and avocados with the marinated vegetables and adjust seasoning.Add the crumbled Cotija Cheese. Spread on a serving platter and serve chilled or at room temperature with warm tortillas,or Tostadas or some Lettuce,like a lettuce wrap
- 4. Salpicón can also be made with chicken (salpicón de pollo), seafood (salpicón de mariscos) or tuna (salpicón de atún). ---------------------------------------------------- Other possible additions: chopped lettuce, chopped cucumbers, olives, pickled jalapeños. Garnish with lime wedges, cilantro and crumbled queso fresco if you like. Substitute lime juice for the vinegar for a more tropical flavor.
SALPICON (MEXICAN SHREDDED BEEF SALAD)
Salpicon is a slow-cooked tangy shredded Mexican meat salad with a delicious vinegar and lime vinaigrette, served with the freshest lettuce, tomatoes, cilantro and onion and garnished with avocado and radishes. Preparation time includes overnight cooling in refrigerator.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 9h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
- Add onion, salt, garlic, pepper and bay leaf.
- Bring to boil, skimming off any foam.
- Reduce heat and add oregano.
- Simmer uncovered about 1-1/2 hours, or until beef is very tender.
- Refrigerate overnight.
- Reserve cooking liquid.
- Slice, then shred beef coarsely.
- Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
- Whisk together the vinaigrette ingredients.
- Combine tomatoes, Bermuda onion and 3 tbsp.
- of vinaigrette.
- Toss to coat and season to taste with salt and pepper.
- Drain beef and add shredded lettuce and cilantro to beef.
- Mix in more vinaigrette and season with salt and pepper.
- Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.
More about "salpicon de jaiba shredded crab food"
CHUPE DE JAIBA STONE CRAB - PILAR'S CHILEAN FOOD & GARDEN
Web Feb 5, 2021 Preheat the oven to 200C or 400F. In a medium saucepan, heat a tablespoon of oil, add the onion, cook stirring over medium-high …
From chileanfoodandgarden.com
Cuisine ChileanTotal Time 1 hrCategory SeafoodCalories 350 per serving
From chileanfoodandgarden.com
Cuisine ChileanTotal Time 1 hrCategory SeafoodCalories 350 per serving
- In a medium saucepan, heat a tablespoon of oil, add the onion, cook stirring over medium-high heat for 5 minutes until golden brown, add the garlic, paprika, cook, salt, and pepper. Cook for 1 minute, stirring.
CRAB SALPICON (SALPICóN DE JAIBA) | EASY MEXICAN SEAFOOD RECIPE
Web Aug 1, 2014 For Salpicon with Tomatoes, Olives, and Capers Heat olive oil in a large skillet. Add onion, garlic, and celery, and sauté until slightly …
From mexicoinmykitchen.com
5/5 (2)Total Time 25 minsCategory AppetizersCalories 235 per serving
From mexicoinmykitchen.com
5/5 (2)Total Time 25 minsCategory AppetizersCalories 235 per serving
- Heat olive oil in a large skillet; add onion and celery, and sauté until slightly golden, about 5 minutes. See picture above.
- Heat olive oil in a large skillet, add onion, garlic, and celery, and sauté until slightly golden, about 5 minutes.
TOSTADAS DE JAIBA EN SALPICON FROM 'ULTIMATE NACHOS' - SERIOUS EATS
Web Aug 2, 2021 Directions. Heat the 2 tablespoons olive oil in a sauté pan. Add the garlic, serrano pepper, bay leaves, dried herbs, and onion. Sauté for 5 minutes, then cool to room temperature. Remove and discard the …
From seriouseats.com
From seriouseats.com
HOW TO SHELL AND SHRED CRAB MEAT - WOMANITELY
Web Sep 8, 2016 Shredded crab meat can be used in a variety of different dishes including cold salads, sandwiches, soups and rice and pasta dishes like risotto, as well as popular ethnic dishes like Salpicon de Jaiba.
From womanitely.com
From womanitely.com
SALPICóN, SHREDDED BEEF MEXICAN SALAD | MEXICAN …
Web Jul 23, 2015 Salpicón is an easy shredded beef salad that doesn’t require too many skills in the kitchen and includes some of the most common components of a salad like: lettuce, tomato, onion, and a dressing. This …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
MEXICAN JACKFRUIT SALPICóN (SALPICóN DE YACA) - BROKE BANK VEGAN
Web Feb 25, 2022 Jackfruit. Add the jackfruit, onion, garlic, bay leaf, and salt to a stockpot filled with water. Cover and bring to a light boil, then reduce the heat to simmer for 15-20 …
From brokebankvegan.com
From brokebankvegan.com
CRAB SALPICON (SALPICóN DE JAIBA) | RECIPE | MEXICAN FOOD RECIPES ...
Web Aug 28, 2015 - This authentic salpicon de jaiba combines fresh crab meat with onion, celery, and serrano peppers and is topped on crispy tostadas.
From pinterest.com
From pinterest.com
SALPICON DE JAIBA (SHREDDED CRABMEAT AND VEGETABLES) RECIPE | EAT …
Web Save this Salpicon de jaiba (shredded crabmeat and vegetables) recipe and more from The Essential Cuisines of Mexico: Revised and updated to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
JAIBA CEVICHE (MEXICAN CRAB SALAD RECIPE) - IZZYCOOKING
Web Feb 24, 2021 How To Make Jaiba Ceviche 1. Mix together lime juice, lemon juice, tomatoes, chopped onion, cilantro, and jalapeno pepper. 2. Add crab meat, and season …
From izzycooking.com
From izzycooking.com
CRAB SALPICON (SALPICóN DE JAIBA) | RECIPE | MEXICAN FOOD RECIPES ...
Web Jan 15, 2018 - This authentic salpicon de jaiba combines fresh crab meat with onion, celery, and serrano peppers and is topped on crispy tostadas.
From pinterest.ca
From pinterest.ca
CRAB SALPICON (SALPICóN DE JAIBA) | FOODYGAN
Web This authentic jaiba recipe combines fresh crab meat with onion, celery, and serrano peppers and then topped on crispy tostadas. It's the best way to enjoy fresh crab meat …
From foodygan.com
From foodygan.com
SALPICON DE JAIBA (SHREDDED CRAB) RECIPE RECIPE - EASY RECIPES
Web How to make salpicon de jaiba with crab meat? SALPICON WITH TOMATOS, OLIVES, AND CAPERS. 1 3 tablespoons of olive oil. 2 ½ cup celery finely diced. 3 ¾ cup white …
From recipegoulash.cc
From recipegoulash.cc
SALPICON DE JAIBA (SHREDDED CRAB) – RECIPES NETWORK
Web Jul 3, 2013 Step 1. Heat oil and butter in frying pan. Add garlic and onion, and saute. Add chiles, chile juice, carrots, tomatoes, parsley, and cilantro. Season with salt and pepper …
From recipenet.org
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love