Mexican Crab Salsa



1 lb jumbo lump crab meat picked apart
4 ripe medium tomatoes diced
1 small red onion peeled and sliced
1/2 cup boiled fresh or frozen white corn
Leaves of 1/2 bunch of cilantro chopped
1 medium scallion trimmed and chopped
Juice of 2-3 limes
2 tsps white vinegar
1/2 tsp ground cumin
salt and freshly ground black pepper


Mix crab-meat, tomatoes. onions, corn, scallions, and cilantro in a medium bowl. Drizzle lime juice and vinegar over the mixture.

Add cumin and season to taste with salt and pepper.

Toss gently but be careful not to break up lumps of crab meat. Adjust the seasonings if needed.

Cover and refrigerate for at least 1 hours.

Serve with tortilla chips or crackers.