Ensalada de Cangrejo

711

Growing up in a port town I always have access to the most amazing and freshest fish and seafood that you could ever think of, Ensenada is very well known in Mexico because of its amazing sea produce. So for my family it was a must to have fish or some sort of seafood at least once a week or sometimes even more than once. I grew up having mariscadas (seafood and fish bbq) with lots of prawns, clams, octopus, mussels and the best fish tacos in the world.

So here in London I cook quite a lot of seafood and fish. I feel very proud to say that my children love eating seafood as much as me, that is why I like to make special salads from time to time, like this flavourful crab salad, which is perfect for a sunny day. It goes perfectly over some baked corn tostadas and if you want to add that extra spicy kick, you can add some of my delicious Mexican Food Memories Salsa Macha

Let me know if you like this recipe by leaving a comment below. Your feedback is very important to me.

Love,

Karla x

Ensalada de Cangrejo

Servings 4 people
Prep Time 15 mins
Cook Time 5 mins

Ingredients

  • 200 g white crab meat
  • ½ cucumber peeled, seeds off and chopped finely
  • ½ red bell pepper dice very small
  • 2 small tomatoes seeds off, finely chopped
  • 2 spring onion finely chopped
  • 10 black olives pitted and finely diced
  • 10 radishes finely diced
  • 1 hass avocado perfectly ripe, finely diced
  • 1 cup fresh coriander finely chopped
  • ¼ cup mayonnaise
  • ¼ cup soured cream
  • ½ lemon juice
  • 1 tsp salt

To serve

  • 15 little baked corn tostadas
  • Mexican Food Memories Salsa Macha

Instructions

  • In a small bowl, mix the soured cream and mayonnaise. Set aside.
  • In a large bowl, add the crab meat and crummble it. Then add all the vegetables, olives, mixture of mayonnaise and soured cream. Add salt and mix well. Squeeze the juice of half lemon and mix.
  • Let the salad sit in the fridge for at least 30 minutes before serving, so all the flavours have time to meet eachother.
  • Serve over some baked corn tostadas and add some Mexican Food Memories Salsa Macha to add another layer of flavour.
Course: Salad
Cuisine: Mexican
Keyword: salad, mexican food, crab, fresh, seafood

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.

Listo!

Provecho!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Close
© Mexican Food Memories 2020. All rights reserved.
Close

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.

Privacy Settings saved!
Privacy Settings

When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.

These cookies are necessary for the website to function and cannot be switched off in our systems.

In order to use this website we use the following technically required cookies
  • wordpress_test_cookie
  • wordpress_logged_in_
  • wordpress_sec

We use WooCommerce as a shopping system. For cart and order processing 2 cookies will be stored. This cookies are strictly necessary and can not be turned off.
  • woocommerce_cart_hash
  • woocommerce_items_in_cart
  • wc_fragments_#

Decline all Services
Accept all Services