Crab Salsa

Crab Salsa

Crab Salsa


1/4 cup olive oil

2 celery stalks, diced

half a large onion, diced

5 gypsy peppers, divided, diced

6 garlic cloves, minced

1 teaspoon crushed red pepper

28-ounce can crushed tomatoes

12 ounces lump crab meat

smoked sea salt, to taste

1/4 teaspoon smoked paprika

freshly ground black pepper, to taste

1/4 cup vodka

1/4 cup chopped red onion

1/4 cup chopped cilantro

1/2 teaspoon lemon zest

1 teaspoon lemon juice,


In a large saute pan, heat oil over medium low heat.  Add celery, onion, and three of the gypsy peppers. Once the vegetables are soft, about 15 minutes, add the garlic and red pepper flakes.  Cook for a minute, until garlic is fragrant, but not burned.  Add the crushed tomatoes.  In a bowl, stir together the crab meat, a hearty pinch of smoked salt, smoked paprika, and a sprinkle of freshly ground black pepper.  Add the crab to salsa.  Stir.  Add the vodka.  Turn heat to medium high.  Once the vodka has cooked down , about 8-10 minutes, let the mixture cool down a bit and add lemon zest, lemon juice, salt and pepper, as well as the remaining gypsy peppers, red onion, and cilantro.  If you want more heat in the salsa, add some minced jalapeno.

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