Recipes

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.

Servings

4

Prep

24 min

Cook

15 min

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Skill Level

Easy