Snow Crab Claws with Salsa Fresca

No Cooking

Serves 6


Ingredients:

24 frozen snow crab claws


Preparation:

Defrost frozen crab claws overnight in the refrigerator or for two to three hours at room temperature. Serve the crab claws, thoroughly chilled, on a bed of chopped ice, accompanied by a bowl of the sauce for dipping.


Salsa Fresca

Makes About 2 Cups


Ingredients:

1 sweet red pepper, finely chopped

1 sweet yellow pepper, finely chopped

4 ripe tomatoes, seeded and finely chopped

1 small red onion, finely chopped

1 garlic clove, finely minced

1 Serrano chili pepper, finely minced

1 jalapeno chili pepper, finely minced

Juice of one lime

3 Tbs extra-virgin olive oil

½ cup fresh coriander (cilantro), finely chopped

½ cup flat-leaf parsley, finely chopped

Salt and freshly ground black pepper, to taste


Preparation:

Combine all ingredients and chill, covered, in the refrigerator for at least four hours before serving.


Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.

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