Crab meat alma is a delicious preparation that has its roots in the coastal culinary tradition of various Latin American countries, especially in regions where fishing is a common activity. Its name evokes the freshness and essence of the white crab meat, the main ingredient that characterizes this recipe. In different Latin American countries, this dish may have similar names or vary slightly, such as in Mexico where some preparations with crab meat are simply known as "crab in white sauce" or in Argentina, where they are integrated into various seafood preparations.
The origin of this recipe dates back to the European influence on Latin American cuisine, combining French techniques, such as the use of butter and creamy sauces, with local ingredients. Crab meat alma stands out for its soft texture and delicate flavor, ideal for dishes that seek to highlight marine notes with creamy and spicy touches. Thus, this recipe has transcended borders and remains a benchmark in the region's seafood gastronomy.
