Crab Salpicon

Fresh and Authentic Crab Salpicón Recipe

Hello! Today we are going to prepare a dish that is pure freshness and taste of the sea: a spectacular Crab Salpicón. It's that kind of recipe that, although it may seem simple, has its secrets to ensure the texture is perfect and doesn't become watery, ideal for those looking to eat delicious and light.

Preparation time

To organize ourselves better in the kitchen, here is the breakdown of times. Remember that resting is key in this dish.

• Preparation: 20 minutes
• Cooking: 0 minutes (we use already cooked crab)
• Total: 1 hour and 20 minutes (including resting time)
• Servings: 4 people
• Difficulty: Easy

Ingredients

The quality of your raw ingredients will define the success of this dish. Here's what you need for it to turn out delicious.

For the salpicón base

• 450g (1 pound) fresh cooked crab meat (pulp or claw)
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• 1 large Roma tomato
• ½ medium cucumber
• 1 or 2 serrano chilies (adjust to taste)
• ½ cup fresh cilantro
• ¼ cup fresh parsley

For the dressing

• ½ cup fresh squeezed lime juice (approx. 3-4 limes)
• 2 tablespoons of extra virgin olive oil
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon freshly ground black pepper

To accompany (Optional)

• 1 ripe avocado
• Corn tostadas or crackers

If you can't find fresh crab meat, you can opt for very good quality canned crab, although the flavor will change slightly (make sure to drain it very well). If you don't have serrano chilies, you can substitute them with jalapeños for a milder heat, similar to what we would do in some ceviche tostadas.

Utensils we will use

We don't need sophisticated equipment, but we do need tools that allow us to handle the product delicately.

• Stable cutting board
• Well-sharpened chef's knife
• Large mixing bowl
• Small bowl for the dressing
• Small whisk or fork
• Rubber spatula or large spoon
• Lime squeezer
• Plastic wrap or lid for the bowl

Step-by-step preparation

We are going to assemble this salpicón, paying attention to every detail to maintain the crunchy texture of the vegetables and the tenderness of the crab.

Stage 1: Ingredient Preparation

1. Clean and dry the vegetables. Wash the tomato, cucumber, cilantro, parsley, and chilies under the tap. Dry everything perfectly with paper towels; excess water is the enemy of a good salpicón.
2. Chop the onion. Cut the red onion into very small cubes (fine brunoise, approx. 2-3 mm). We want it to add flavor without dominating each bite.
3. Prepare the tomato. Cut the Roma tomato in half, remove the seeds with a spoon, and cut the flesh into small, uniform cubes.
4. Prepare the cucumber. Peel the cucumber, cut it lengthwise, and remove all seeds with a spoon. Cut the remaining pulp into small cubes the same size as the tomato.
5. Chop the chilies. Finely chop the serrano chilies. If you prefer less spice, remove the veins and seeds before chopping.
6. Chop the herbs. Finely chop the cilantro and parsley. Avoid over-chopping to prevent the leaves from oxidizing.

Stage 2: Crab Treatment and Mixing

1. Check the crab. Place the crab meat in the large bowl. Gently shred it with your fingers, looking for any shell or cartilage remnants, and remove them. Leave medium-sized pieces so the texture is felt, do not mash it.
2. Integrate the solids. Add to the crab bowl the onion, tomato, cucumber, chilies, cilantro, and parsley that you chopped earlier.
3. Emulsify the dressing. In the small bowl, pour the lemon juice, olive oil, salt, and pepper. Whisk vigorously with a whisk or fork until a homogeneous mixture is seen.
4. Dress carefully. Pour the dressing over the crab and vegetable mixture.
5. Fold gently. With the spatula, make gentle folding movements to integrate everything. Do not beat or mash; we want to maintain the integrity of the crab meat.
6. Chill rest. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes (ideally 1 hour). This allows the flavors to meld and the temperature to stabilize.

To finish and serve

Just before serving, remove the bowl from the refrigerator and taste a small portion to adjust the seasoning; sometimes cold dulls the salt, so adjust if necessary. If you decided to use avocado, cut it into cubes at this moment and incorporate it very gently so it doesn't get mashed. Serve the salpicón well chilled on crispy toasts or accompany it with crackers. For a fresher presentation, you can use lettuce leaves as a base, a technique that also works very well with seafood stuffed avocados.

Nutritional Information

Here is an estimate of the nutritional values per serving, ideal for maintaining a balanced control.

• Calories: 280 kcal
• Proteins: 28 g
• Fats: 12 g
• Carbohydrates: 15 g
• Fiber: approx. 2 g.

Note: Daily percentage values are based on a 2000-calorie diet and may vary depending on the specific ingredients used.

5 keys to make it perfect

Achieving that coastal restaurant flavor at home is possible if you pay attention to these technical details that make the difference between a common salad and a memorable salpicón.

1. Mandatory manual cutting: Never use a food processor for the vegetables in this recipe. The processor tears and extracts too much water from the onion and tomato, which will result in a watery salpicón without texture. The patience of the knife ensures defined and crispy cubes.
2. Cold is an ingredient: Do not skip the refrigeration time. When resting, the lemon «cooks» the vegetables slightly and unifies the flavors. Furthermore, crab is enjoyed much more when it is very cold, similar to what happens when we prepare a shrimp ceviche.
3. Crab quality: Use natural cooked crab whenever possible. Imitations (surimi) are basically processed fish with starches and sugar; they completely change the flavor profile and do not absorb the dressing in the same way.
4. Drying vegetables: Removing the seeds from tomatoes and cucumbers is crucial. Those parts contain a lot of water that, upon contact with salt, would be released into the bowl, ruining the dressing's emulsion.
5. Folding movements: Crab meat is delicate. If you mix vigorously, you'll end up with a paste instead of pleasant, fibrous pieces. Handle it gently, as if you were folding in egg whites to stiff peaks.

When is it ideal to enjoy it?

Crab Salpicón shines on its own on hot days. It's the star dish for summer, as it doesn't require turning on burners or the oven, keeping the kitchen cool. It's also an essential classic during Lent and Holy Week, when we look for delicious options without red meats.

Due to its light and elegant nature, it works wonderfully as an appetizer for a Sunday family meal or served in small portions (like verrines or on crackers) as an aperitif at a more formal celebration. Its versatility allows it to adapt from a beach picnic to a light weekday dinner, just as we would enjoy a fresh nopal salad.

Comparison table

Sometimes we can confuse the different types of salpicones or seafood salads. Here's how our recipe stands out from other popular options.

If you like the structure of salpicón but prefer red meat, don't hesitate to check how the traditional beef salpicón, which shares the shredding technique but completely changes the flavor profile.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your salpicón turned out. Did you dare to add an extra touch of spice or perhaps try a different type of herb? Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

To help you navigate the kitchen like a fish in water, here are some terms we apply in this recipe:

• Brunoise: A cutting technique that consists of dicing vegetables into very small and uniform cubes, about 2 to 3 mm per side.
• Emulsion: A mixture of two liquids that normally don't combine easily, such as oil and lemon, achieved by vigorous whisking.
• Rectify: To taste the preparation almost at the end and adjust the salt, pepper, or acidity so that the flavor is perfect.
• Crumble: To separate the meat into strands or smaller pieces with your hands, respecting its natural fibers.
• Soupy/Watery: A term (sometimes negative in salads) that indicates the preparation has too much liquid accumulated at the bottom, detracting from visual freshness.