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Apple, Mango & Crab Meat “Salsa” with Tortilla Chips


Serves 10

Light and delicious on a warm, summer day, this salad is best with fresh crab meat. Perfect for a girlfriend gathering paired with a glass of Bella Luce or Chardonnay.



  • 1/3 cup extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 garlic clove, minced
  • 1/8 tsp Dijon mustard
  • 1/2 tsp grated or finely minced ginger
  • 1 tsp fresh basil, finely chopped
  • 1/2 cup diced mango
  • 1/2 cup diced Granny Smith apple
  • Salt and freshly ground white pepper
  • Pinch of sugar
  • 10 oz Dungeness crabmeat (may substitute salad shrimp)
  • 2 Tbsp chopped fresh cilantro


In a small bowl, whisk together olive oil, vinegar, garlic, mustard, ginger, and basil to make dressing. Season with salt and pepper. Put crabmeat, apples and mango in a separate dipping bowl. Pour the dressing over the crabmeat salad and gently toss together. Garnish with chopped cilantro. Put bowl in the center of a platter and arrange fresh baked flour tortilla crisps around outside of platter.