Hashed Crab with Capers from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez

Ingredients

• 2 tablespoons lard, preferably home-rendered, or olive oil
• 2 bay leaves
• 2 Pickled jalapeños, seeded and finely chopped
• 1 medium-sized white onion, finely chopped
• 1 tablespoon large capers, drained
• 2 tablespoons butter
• 1 pound lump crabmeat, picked over to remove any bits of shell or cartilage
• Lime wedges for garnish
• 4 ripe plum tomatoes (about 1 pound), finely chopped, or 4 medium globe tomatoes, seeded and finely chopped