Salpicón De Carne De Nécora Recipe
FRESH JUMBO CRAB MEAT LUMPS IN VINAIGRETTE SAUCE.
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Ingredients
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Crab Meat
Vinaigrette Sauce
Vegetables
Method
Prepare the Vinaigrette
- 1
Mixing the Ingredients
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, black pepper, and fresh lemon juice until well combined.
- 2
Add Fresh Parsley
Stir in the chopped fresh parsley to the vinaigrette mixture and set aside.
Prepare the Vegetables
- 3
Chop Vegetables
Dice the red bell pepper, cucumber, and finely chop the red onion. Place them in a large mixing bowl.
Combine Ingredients
- 4
Add Crab Meat
Gently fold the fresh jumbo crab meat into the bowl with the vegetables, ensuring not to break the crab lumps.
- 5
Pour Vinaigrette
Drizzle the prepared vinaigrette over the crab and vegetable mixture and gently toss to combine all ingredients.
Serve
- 6
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled as a refreshing appetizer.
