The Recipes

Crab Escabeche

Escabeche is just a fancy word that means you have poached some seafood and let it marinade in a citrus-based sauce.  Go ahead and use the fancy term and feel exceptionally indulgent.

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- 1 garlic clove, minced

- ½ jalapeno, sliced

- ¼ green bell pepper, sliced

- ¼ anaheim pepper, sliced

- ¼ small onion, sliced

- 1 tsp. coriander

- 1 tsp. cumin

- 1 tsp. cayenne

- ½ c. crab meat

- 1 lime, zested and juiced

- handful of cilantro, leaves picked and torn

- salt

- pepper

- olive oil

- 2 T. sherry wine vinegar

- ½ c. white wine

Heat 1 T. of olive oil in a pot.  Add the onion, jalapeno, bell pepper and Anaheim pepper.  Season with salt and let them start to sweat for 5-6 minutes.  Add in the garlic, coriander, cumin and cayenne and stir to combine.  Next add in the sherry wine vinegar and let it simmer for 2 minutes before adding in the white wine.  Let it simmer for 3-4 minutes to let the wine reduce by half.  Season with salt and pepper and let the mixture cool slightly.

Put the crab meat in a container, making sure to pick over the crab and discard any possible bits of shell.  Pour the pepper mixture over the crab and refrigerate for at least 5 hours or overnight.

When you are ready to eat, you can serve the escabeche cool or at room temperature.  Transfer the crab mixture to a shallow bowl and garnish with the lime zest, lime juice and cilantro.  Serve with bread.