Crab, Mango & Corn Salsa

LEVEL: Easy 10 MINS 4 Servings

4 Reviews

Get your zest on with this flavorful and fresh Crab, Mango and Corn Salsa recipe. Add it to your taco nights and no one will be disappointed!

  • 8 oz. Crab Meat (Special)
  • 1 Cup Mango (Fresh or Frozen), Medium Diced
  • ½ Cup Black Beans (Cooked / Drained)
  • 1/3 Cup Red Bell Pepper, Medium Diced
  • ¼ Cup Red Onion, Finely Diced
  • ½ Cup Corn (Roasted or Fresh)
  • 1 Jalapeno / Serrano Chile (Fresh), Finely Diced
  • 3 Cloves Garlic (Fresh), Finely Minced
  • 2 TBSP Rice Wine Vinegar
  • 1 TBSP Honey
  • 1 TBSP Lime Juice
  • 1 TBSP Olive Oil, Extra Virgin
  • 2 TBSP Cilantro (Fresh), Chopped
  • 1 TBSP Mint (Fresh), Chopped
  • 1 TBSP Scallion (Fresh), Sliced
  • 1 TSP Cumin
  • ½ TSP Coriander
  • Cayenne Pepper – To Taste
  • Sea Salt – To Taste
  1. In a glass or stainless steel bowl, toss the crab meat, beans, diced vegetables, and fruit gently.
  2. In a separate bowl, whisk the vinegar, honey, lime, and oil until evenly incorporated.
  3. Pour vinegar mixture over crab mixture
  4. Add the remaining ingredients and toss gently to keep crab pieces intact.
  5. Season to taste according to personal preference.
  6. Chill for at least one hour before serving.
  7. Serve as an appetizer with chips or crackers or as an entree with grilled proteins or in tacos and quesadillas or on a baked potato.