Copitas Crab Meat Recipe
Lime Watermelon vinaigrette / Com salad / MARINERA Citrus red cabbage slaw / Cilantro & Grilled U12 gulf shrimp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Copitas
Lime Watermelon Vinaigrette
Com Salad
MARINERA Citrus Red Cabbage Slaw
Cilantro & Grilled U12 Gulf Shrimp
Assembly & Garnish
Method
Lime Watermelon Vinaigrette
- 1
Make Vinaigrette
Place the chopped watermelon in a blender or food processor with 3 tbs fresh lime juice, rice wine vinegar, honey, and jalapeño (if using). Puree until smooth. Strain through a fine mesh sieve into a bowl to remove pulp if you want a silky vinaigrette. Whisk in 2 tbs extra-virgin olive oil until emulsified. Season with 1/4 tsp salt. Chill while preparing other components.
MARINERA Citrus Red Cabbage Slaw
- 2
Prepare Slaw
In a medium bowl combine 2 cups finely shredded red cabbage, 1/2 cup thinly sliced fennel and 1/2 cup chopped orange segments. In a small bowl whisk together 2 tbs fresh lime juice, 1 tbs olive oil, 1 tsp honey (or agave), 1/2 tsp sea salt and 1/4 tsp black pepper. Toss dressing with cabbage mixture until evenly coated. Let sit 10–15 minutes to soften and marry flavors. Refrigerate if not using immediately.
Com Salad
- 3
Assemble Com Salad
Combine 1 cup corn kernels, 1/2 cup halved cherry tomatoes, 2 tbs sliced green onion and 2 tbs chopped cilantro in a bowl. Dress with 1 tbs lime juice, 1 tsp olive oil and 1/4 tsp salt. Toss gently and set aside at room temperature for up to 30 minutes to develop flavor.
Cilantro & Grilled U12 Gulf Shrimp
- 4
Marinate Shrimp
Pat shrimp dry. In a bowl mix 3 tbs chopped cilantro, 1 tsp minced garlic, 1 tbs lime juice, 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp sea salt and 1/4 tsp black pepper. Add shrimp and toss to coat. Marinate 10–15 minutes (no longer than 30).
- 5
Grill Shrimp
Preheat a grill or grill pan to medium-high (around 425°F / 220°C). Thread shrimp onto skewers if desired. Grill shrimp 1.5–2 minutes per side until opaque, lightly charred at the edges and just cooked through. Remove and let rest 1–2 minutes.
Crab Copitas
- 6
Prepare Crab Mixture
Gently pick through 1 cup lump crab meat to remove shells. In a bowl combine crab meat with 1/2 cup finely diced cucumber, 1/2 cup diced avocado, 1/4 cup diced red bell pepper, 1 tbs minced shallot and 2 tbs chopped cilantro. Drizzle with 2 tbs fresh lime juice and 1 tbs extra-virgin olive oil. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to combine, keeping lumps of crab intact. Taste and adjust seasoning.
- 7
Finish with Vinaigrette
Lightly dress the crab mixture with 1–2 tbs of the chilled lime watermelon vinaigrette (start with 1 tbs and add more to taste) to add brightness and a hint of sweetness. Refrigerate for up to 10 minutes if needed to meld flavors but serve chilled, not cold.
Assembly & Garnish
- 8
Layer Copitas
Divide components among 6 small copita glasses: spoon about 1–1.5 tbs marinated com salad into the base of each glass, followed by 1–2 tbs MARINERA citrus red cabbage slaw. Top with a generous scoop (about 2–3 tbs) of the dressed crab mixture. Place one grilled U12 gulf shrimp on the rim or atop each copita.
- 9
Garnish & Serve
Drizzle a little extra watermelon-lime vinaigrette (about 1 tsp) over the top of each copita. Garnish with microgreens or extra cilantro leaves and serve with lime wedges on the side. Serve immediately so shrimp remain warm and crab retains its texture.