You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).
Recipe information
Yield
makes 4 1/2 cups
Ingredients
1
small onion, cut into 1/4-inch dice
1
ripe mango, peeled, pitted, and sliced into 1/4-inch dice
1
ripe papaya, peeled, seeded, and cut into 1/4-inch dice
1
/4 pineapple, peeled, cored, and cut into 1/4-inch dice
1
jalapeño pepper, seeds and ribs removed, cut into 1/4-inch dice
1
/4 cup fresh lime juice
1
/4 cup fresh cilantro leaves, chopped
1
/2 pound jumbo lump crabmeat, picked over and rinsed
Coarse salt
Freshly ground black pepper
Need to make a substitution?
Preparation
Combine the onion, mango, papaya, pineapple, jalapeño, lime juice, and cilantro in a large bowl. Toss well to combine. Add the crabmeat, and toss gently. Season with salt and pepper. Serve immediately.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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