Cabo Crab Salsa

This is a wonderful crab salsa recipe that uses green tomatillos. It is popular on the west coast of Mexico where seafood is plentiful. Tomatillos are Mexican tomatoes that have a papery husk around them. They have a very distinctive lime flavor that is thirst quenching on a hot day. Try this with iced tea, or a cold Corona and good quality corn chips.

When possible, use real crab meat. It’s very expensive but there really is no comparison to pollack. Do not let the onion or heat from the chilis overpower the crab. Less is more with this version. Experiment and leave out the onion if desired.


8-10 large, fresh green tomatillos, husked, washed, cored and fine chopped.
8 oz. shredded crab meat or imitation crab (Alaskan pollack)
2-4 jalapeño peppers, stemmed and fine chopped
(don’t throw out the seeds or membrane.)
2 garlic cloves, mashed
1/4 cup spanish onion, fine chopped
1/2 cup cilantro leaves, washed and fine chopped
1/2 to 1 tbs. salt
Juice of 1/8 fresh lime


Place the chopped tomatillos in bowl, and add the chopped peppers and spices. Add the crab meat last and mix gently. Go easy on the salt, and taste often, keeping in mind that the ingredients will blend together over time – so do not overcompensate. Generally, the mix will become hotter if left to stand a bit.

Let sit at room temperature for 1/2 hour. If the water content of the tomatillos separates out in the bowl after a while, drain the salsa by ladling out the excess liquid with a tablespoon. This is normal as the salt will draw out the liquid from the tomatillos.


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