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party prepping

carribean crab

Today is completely devoted to shopping, prepping, cooking, and setting up for tomorrow night’s neighborhood Progressive Dinner. I’ve got at least a portion of the five different appetizers that I am making, done. And parts of the soup and side I’m providing to one of our dinner hosts, so that feels good. The tiki torches are set up in the yard, now it just needs to stop sprinkling out there so that I can wipe down all the outdoor furniture. Come on “Valley of the Sun”, work with me!

The Caribbean Crab Salad is finished – that shall be today’s post. This salad is easy and quick to pull together, especially if you already have the pasteurized crabmeat on hand. It can be found at Costco and some grocery stores. Since the crabmeat is pasteurized, it can be purchased now and stored in the refrigerator for about 9 months (there is an expiration date on the bottom of the container.)

The porcelain spoons are inexpensive and can be found in Asian markets. The metal spoon pictured was purchased in a set of 12 at Crate and Barrel. There will be more Jamaican party recipes to follow for the next several days…

Caribbean Crab Salad in Endive Spears or Asian Spoons

1 tablespoon olive oil
1 large onion, peeled and diced
1 red bell pepper, stemmed and diced
2 garlic cloves, peeled and minced
1/2 teaspoon dried oregano
1/2 cup tomato sauce
1/2 cup white wine
1 pound lump crabmeat, picked over
14 pimiento-stuffed olives, coarsely chopped
1/4 cup minced fresh cilantro
1 teaspoon Tabasco sauce, or to taste
Juice of 1 lime
Salt and freshly ground black pepper, to taste

Heat a large skillet over medium-high heat. Add the oil, then the onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until evaporated.

cooling the onion-pepper mixture by the open window

Spoon the mixture out of the skillet and into a large metal bowl, spreading out in the bowl to cool quickly.  Once cool, stir in the crabmeat, olives, cilantro, and Tabasco. (May be made to this point, covered and refrigerated for up to 1 day).

Immediately before serving, stir in the lime juice and season to taste with salt and pepper. Spoon mixture into endive leaves, appetizer spoons, or porcelain Asian soup spoons.

Makes about 50

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