Crab salpicón

Salpicón is a very popular Spanish seafood salad, normally made with an assortment of shellfish, green pepper, onion, garlic, sometimes tomato, of course seasoned with olive oil and vinegar. In Galicia, a region famous for its fresh seafood and fish, both of excellent quality, salpicón made only with crab can be found at many restaurants and bars. I've followed the recipe in this Galician blog, brimming with good family recipes. Almost every summer we spend some time in Galicia (we've got some relatives there) and very likely we have dinner some night at a certain seafood restaurant by the sea, where I very often order crab salpicón. Probably watching the sun set over monte Louro through the large windows. And probably drinking the most delicious albariño... To bring some Atlantic breeze to our table on New Year's Eve, I prepared this dish with the rest of my crab cargo.



Crab salpicón from La Cocina de Lechuza
Makes four servings

• 2 crabs of 700g each
  
• 1/2 yellow pepper (red is normally used, only I saw this color at the market and I picked it, it's quite unusual where I live)
• 1/2 green pepper
• 1 medium onion
• 2 eggs
• Olive oil
  
• White vinegar
• Salt

Boil the crabs if they're not boiled. Let them cool. Break their shells and pick all the meat from shell and legs. Set aside. Next prepare the vinaigrette; finely dice both peppers and onion. Put 4-5 tbsp olive oil and 1 tbsp white vinegar in a bowl. You can play with the ratio, depending on how strong you like your vinaigrette. Then add one tsp of salt, not heaped. Try for seasoning; it must be on the strong side, enough for giving flavor to the vegetables and crab. Then add the diced vegetables and toss.


Hard-boil the eggs in the meantime. Leave to cool and peel. To serve the salad, put the crab meat on a pretty serving dish, add the vinaigrette and toss to coat. Finely cut the eggs into pieces and lay on top of the salad, you can sprinkle some salt on the egg too. And serve... don't you feel the sea breeze?