Ensalada de Cangrejo
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
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.
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!
