3/4 cup olive oil6 tbsp butter6 cloves garlic. Chopped4 canned chiles jalapeños, chopped1/2 cup chile juice, reserved from can1/3 cup canned pickled carrots, chopped4 medium tomatoes, chopped1/2 cup chopped parsley1/2 cup chopped cilantroSalt and pepper to taste2 1/2 pounds of crab meat, cleaned
1.- Heat oil And butter in a frying pan. Add garlic, onion and sauté.
2.- Add chiles, chile juice, carrots, tomatoes, parsley and cilantro. Season with salt and pepper; and cook over low heat until mixture thickens, about 25 minutes.
Place crab on a platter. Serve with corn tortillas to roll into tacos.
The shredded crab may also be served in crab shells, sprinkled with bread crumbs, melted butter, and parsley, bake in a hot oven for 25 minutes.
Shredded crab is usually served before lunch as an appetizer, and in Mexico appetizers are an institution. This delicious recipe is typical from the port of Veracruz. Enjoy!!