Tropical Fruit And Crab Salsa Recipes
CRAB SALAD WITH MANGO SALSA
Steps:
- NOTES: You will need 4 parfait glasses or large wine glasses.
- For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
- In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
- Serve with sliced limes on top.
TROPICAL SALSA
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.
TROPICAL FRUIT SALSA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Gently toss together all ingredients with salt and pepper to taste.
TROPICAL FRUIT SALSA
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Stir together all ingredients.
TROPICAL FRUIT AND CRAB SALSA
We served this chunky salsa in seashells as an hors d'oeuvre with cocktails, but would be a tropical treat if served with your favorite fried plantain chips.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 4 1/2 cups
Number Of Ingredients 9
Steps:
- Combine onion, mango, papaya, pineapple, jalapeno, lime juice, and cilantro in a large bowl. Toss well to combine. Add crabmeat, and toss gently. Season with salt and pepper. Serve immediately.
TROPICAL FRUIT SALSA
This recipe for tropical fruit salsa comes from "Martha Stewart's Hors d'Oeuvres Handbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all of the ingredients. Serve immediately. This may be made 1 hour ahead, without adding papaya, and refrigerated. Add papaya just before serving.
TROPICAL FRUIT SALSA
Want a peppy topper for chicken breasts or fish? Try fruit salsa that's easy to make and keeps for a week in your fridge.
Provided by By Betty Crocker Kitchens
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- In glass or plastic bowl, mix all ingredients.
- Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg
TROPICAL FRUIT AND CRAB SALSA
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).
Yield makes 4 1/2 cups
Number Of Ingredients 10
Steps:
- 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.
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