Mhm, yes! Out of everything I cook for my husband, this has been his favorite recipe of the last few months.
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I’ve been doing a LOT of crab salad lately and wanted to make sure to document this recipe for you guys, so here it is! Just a quick note here: You know me pretty well so be sure that this will not taste like your regular crab salad, I AM from México and Mexican ceviche is something I crave 365 days a year so this recipe is kind of a mix of a ceviche and a crab salad, makes sense? No? You’ll get it :D
2 cups of REAL crab, please try to find good REAL crab, no imitations here.
1 big juicy tomato, cubed up.
1 small fennel, thinly chopped (I don’t usually use the stems for this preparation), you can also use 3 sticks of celery if you don’t like fennel but I highly encourage you to follow the recipe as it is.
1/4 medium yellow onion, thinly chopped.
1 medium cucumber, cubed.
1 fresno pepper, minced.
1 cup of GOOD clam juice.
2 tsp sea salt.
1 tsp freshly grounded black pepper.
The juice of 4 juice limes.
A dash of your favorite hot sauce, to taste.
Avocado to serce.
Your favorite chips to serve.
PROCEDURE (this will be a hard process)
Use a large bowl to mix all the ingredients together (except avocado and chips), mix carefully until you combine all the ingredients, validate your seasoning and correct if necessary.
Refrigerate for at least 30 minutes before serving to bring up all the flavors together.
To serve, just add some avocado on top and use get your favorite tortilla chips to go with.
Thanks for reading! Stay healthy and safe out there.
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