Salpicón de Jaiba

(Shredded Crab)

• 3/4 cup olive oil
• 6 tbls. butter
• 6 cloves garlic, chopped
• 2 white onions, chopped
• 4 canned pickled jalapeños, chopped
• 1/2 cup jalapeño juice from can
• 1/3 cup canned pickled carrots, chopped
• 4 medium tomatoes, parboiled and peeled, then chopped
• 1/2 cup parsley, chopped
• 1/2 cup cilantro, chopped
• salt and pepper to taste
• 2-1/2 generous pounds crab meat, cleaned

Heat oil and butter in frying pan. Add garlic and onion, and sauté.

Add jalapeños, jalapeño juice, carrots, tomatoes, parsley and cilantro. Season with salt and pepper and cook over low heat until mixture thickens about, 25 minutes.

Add crab meat, and sauté until mixture thickens. Correct seasonings if necessary.

To serve, place on a platter. Serve with tortillas to roll into tacos.

The shredded crab may also be serve in crab shells, sprinkled with bread crumbs, melted butter, and parsley, and baked in a hot oven for 25 minutes.

Makes 8 servings.