Jamaican Escabeche of Crab


  • 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
  • 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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