Crab, Mango & Corn Salsa

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Prep Time: 10min | Servings: 4 Servings

Bright and refreshing, this Crab, Mango & Corn Salsa combines sweet mango, tender crab meat, black beans, and fresh veggies, tossed in a zesty vinaigrette—perfect as a lively appetizer, topping for tacos, or side dish any night of the week.

  • 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

  • Finely dice mango, red bell pepper, and red onion

  • Mince garlic and jalapeño/serrano chile

  • Drain and rinse black beans and corn (if canned or grilled)

  • Whisk together vinaigrette ingredients

  • Chill salsa mixture for at least 1 hour before serving

  • In a large mixing bowl, gently toss together crab meat, mango, beans, bell pepper, red onion, corn, chile, garlic, cilantro, mint, and scallions.

  • In a separate small bowl, whisk rice wine vinegar, honey, lime juice, olive oil, cumin, coriander, and a pinch of cayenne and sea salt until emulsified.

  • Pour the vinaigrette over the crab mixture and toss lightly to coat, taking care to keep the crab in workable chunks.

  • Cover and refrigerate for at least 1 hour to blend flavors and chill.

  • Serve cold as an appetizer with chips or crackers, or use as a vibrant topping on grilled fish, tacos, or baked potatoes.