Jamaican Escabeche of Crab
Ingredients
2 lbs of jumbo lump crab meat or King or snow crab cut into large chunks | ||
1 and 1/2 cups white vinegar | ||
1/2 cup water | ||
1 large red onion, chopped | ||
1 carrot, cut into julienne | ||
1 rib celery sliced | ||
1/2 cup sugar | ||
1 tbs kosher salt | ||
8 large peppercorns | ||
1 bay leaf | ||
2 tbs Fresh parsley chopped | ||
butter lettuce cups for serving |
Directions:
- Add all ingredients to a large saucepan, except for the crab and parsley.
- Bring mixture to a boil, then reduce heat and simmer for 15 minutes. Allow to cool.
- Add the crab meat and gently mix.
- Cover and refrigerate for 24 hours before serving.
- Can be served in butter lettuce cups garnish with parsley.
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