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Ensalada de Cangrejo

Servings 4 people
Prep Time 15 mins
Cook Time 5 mins


  • 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


  • 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