Seafood Salad

Salpicon -
Serving 4


  • 1/2 lb. king crab out of the shell, shredded
  • 1/2 lb. of shrimp, pilled, chopped
  • 1 cup of fine chopped onions
  • 1/2 cup of fine chopped parsley
  • 2 hard boiled eggs chopped
  • 2 Spanish pimientos, or one 7 ounce can, drained, chopped
  • 1/2 cup of white vinegar
  • 1/2 cup of olive oil
  • Salt to taste

In a wooden bowl combine all ingredients, mix with a wood spoon, place it in refrigeration till cold.

In individual plates over a bed of lettuce, garnish with sliced egg hard boiled, sliced pimiento and stuffed olives.