Crab Salsa
This extravagant salsa makes a lively accompaniment for crab cakes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Measuring cup
- Measuring spoon
- Spoon
- Plastic wrap
- Refrigerator
Ingredients
- 1 lb. jumbo lump crabmeat, picked over
- 4 medium ripe tomatoes, cored and diced
- 1 small red onion, peeled and diced
- 1⁄2 cup boiled fresh or frozen white corn kernels
- 1 medium scallion, trimmed and chopped
- 1⁄2 bunch cilantro, trimmed and chopped
- Juice of 2-3 limes
- 2 tbsp. white vinegar
- 1⁄2 tsp. ground cumin
- Salt
- freshly ground black pepper
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