Canned Crab Salsa

Yup, that’s no auto-correct gone wild. I make this crab salsa as an appetizer. I slice a baguette into quarter inch slices and toast it just a little and then top them with this crab salsa and serve with a Duck Walk white wine… seems I often have a good supply of white wine around here….

Here’s what you’ll need:

  • 8 ounces of crab meat
  • 3 tomatillos diced
  • 2 chilies minced
  • 2 tsp minced fresh epazote
  • 1 tbsp minced fresh basil
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lime juice
  • 1/4 tsp sea salt

simply combine all these in a mixing bowl. Now, here’s a good handy hint… roll the lime on a good hard cutting board before extracting the juice, and you’ll get more juice out of the lime. Top the toasts and serve it up.


Crabby Scrambled Eggs

A nice coastal brunch item combines leftover crab meat and eggs. I know, I know, who has leftovers, but it does occasionally happen… I’ve seen it on TV so it must be true. But, if you were making say, a crab salad, and you can reserve an couple of ounces, this is a nice morning-after treat.

Here’s what you’ll need:

  • 4 medium or large eggs
  • 2 ounces of crab meat
  • 1/2 teaspoon fresh chopped tarragon
  • pinch of cayenne pepper
  • tablespoon of butter

Beat eggs and tarragon in a small bowl and set it aside. Sprinkle the crab meat with the cayenne pepper. Now, melt the butter in nonstick pan over medium-low heat. Add crab; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up.

crab scrambled eggs

crab scrambled eggs