I love to cook and rarely go out to dinner, I am a hard one to convince on spending the money out. But, every now and then you are already out and far from home, so why not eat out. Well, last week it was so hot here in central New York, that it was easy to convince me to eat out. Twice , we tried a couple of different restaurants and we were too early for dinner, lol! True story! On one of those nights, I just said to my husband, let’s forget it. We stopped at the market and this delicious and quick Ensalada de Jaiba(crab salad) is what we had.
I always have the staples of tomato, onion, chile, limes and cilantro at home. So with those ingredients at hand, I picked up some lump crab meat and was on my way. As a special treat once in a while, I buy the lump crab meat. It’s not cheap, but for just the two of us, it’s still cheaper than eating out. We do eat avocados every week, so I plan ahead for those. I will purchase them when they are green and rock hard. I let them ripen at room temperature. As soon as they get slightly soft, I transfer them to the refrigerator. They will last for a few more days until I am ready to use them. Anytime I am in L.A., my sister treats me to these incredible crab tostadas from one of the local Mexican seafood restaurants. This is the next best thing! #foodieforlife #ensaladadejaiba #mexicanfood
The shrimp and tequila was for another recipe….coming soon, multi-tasking everyday!
You can’t go wrong with a fresh pico de gallo!
Tips~Add even more flavor to you Crab or shrimp salads with a quick saute of the onions and chile peppers before adding them tot he salad. Tasty!!
Click onto picture above to see full recipe on how to prepare homemade totopos-chips for all of your favorite Mexican recipes. Also, tons of salsa recipes included on that post! Check it out!
Try this recipe using tuna. It’s delicious and inexpensive to prepare for a quick lunch ot light dinner. I prefer the tuna that comes in a pouch over the canned tuna.
Ensalada de Jaiba~Crab and Avocado Salad
- 8 ounces lump crab meat
- 2 large roma tomatoes diced
- 1/3-1/2 cup sweet onion diced
- 2 serranos or 1large jalapeno finely diced
- 1 red fresno pepper finely diced
- 2 tbs of cilantro chopped
- Juice of 4 key limes or 2 regular limes
- 1 large haas avocado diced
- Drizzle of olive oil
- Kosher salt and fresh cracked pepper to taste
- Mix all of the ingredients in the order listed. Taste for salt. Cover and let sit for 20 minutes.
- Serve with totopos(chips), toastadas or saltine crackers. Great on top of a fresh green salad!