willard3 on 10/4/2007 at 8:31 am said:

I am surprised that picante and seafood is not common for the reviewer. Where I come from, hot sauce is served with any kind of seafood.

Raw clams, raw pysters and red tabasco is delicious. Blue crab, both hard and soft shell, and crab cakes with red tabasco is delicious. I substitute dried tepin for tabasco with all these.

It’s only a small leap and seems pretty natural to make salsa with crab.

Yes it’s true I don’t eat salsa with my seafood. lol

Usually when I have seafood I’ll prepare it with basic dry spices or a rub, a little olive oil maybe and perhaps some fresh squeezed lime or lemon juice.

Seeing the combo of crab and salsa together in a jar isn’t something that I personally would associate with a good mix. That’s just me and to each their own, especially depending on what region of the planet you may hail from.

If I were born and raised in Delaware or coastal Maine perhaps I would find this to be a more common pairing.

But alas I have lived mainly inland and now I’ve been residing in North Eastern, PA for the last 8 years.

So yeah, I find it odd that crab meat would be canned with salsa…

But in the end I did like the product! -Lars-

Raw clams, raw pysters and red tabasco is delicious. Blue crab, both hard and soft shell, and crab cakes with red tabasco is delicious. I substitute dried tepin for tabasco with all these.

It’s only a small leap and seems pretty natural to make salsa with crab.