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Crab Salsa


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  • 1 pouns lump crabmeat
  • 4 ripe tomatoes cored, diced
  • 1 small red onion diced
  • 1/2 bunch cilantro trimmed, chopped
  • Juice of 2 limes
  • 1 medium scallion trimmed, chopped
  • 1/2 cup fresh corn biled
  • 2 tablespoons white vinegar
  • 1/2 teaspoon ground cumin


Servings 6


Step 1

Put crabmeat, tomatoes, onions, corn, scallions, and cilantro into a medium bowl. Drizzle lime juice and vinegar over crab mixture. Add cumin and season with salt and pepper. Cover and refrigerate.

Serve with crab cakes.

This recipe yields 6 servings.

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