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Cactus & Crab Salsa
Makes 1 Serving
*2 oz. lump crabmeat, picked over for shells
*1 tbls. red onion, diced
*1 1/2 tbls. tomato, seeded and diced
*1/2 bunch cilantro, chopped
*1 large Nopales leaf (cactus), blanched, grilled and diced
*1 jalapeno, roasted and diced
*3 tbls. extra virgin olive oil
*Juice of 2 limes
*Salt to taste
*Pinch of sugar
1Mix all ingredients together.
Executive Chef Jose Garces of Alma de Cuba and El Vez, Philadelphia, PA