Summer Crab Salsa

This salsa recipe features Lump crab meat & fresh veggies for a refreshing summer appetizer that's sure to be a big hit! Recipe created by Deb S. of Cockeysville, MD,

Recipe submitted by: finalist in the 2010 Ultimate Crab Challenge Recipe Contest Deb S. from Cockeysville, MD

Summer Crab Salsa

“I make a similar recipe with small (or cut up ) cooked shrimp. YUM-O” Read more


1 lb. Phillips Crab Meat
1 ear fresh corn on the cob, cooked
1 large tomato, chopped
1 ripe avocado, chopped
2 Tbsp. onion, finely chopped
1 clove garlic, finely chopped
1 jalapeno, finely chopped
1 lime
1 Tbsp. fresh cilantro, chopped
2 Tbsp. olive oil
Salt and Pepper, to taste

Cooking Instructions

  • Remove kernels from corn and place in a medium serving bowl.
  • Add tomato, avocado, onion, garlic and jalapeno and toss to incorporate.
  • Gently fold in crab meat.
  • In a measuring cup, stir together juice from one lime, cilantro, olive oil, and salt and pepper to taste.
  • Pour over crab meat mixture and toss gently to mix.
  • Cover and chill for one hour to allow flavors to blend.


I make a similar recipe with small (or cut up ) cooked shrimp. YUM-O