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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.

Martha Stewart Living, July 2002

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Yield:
Makes 4 1/2 cups
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Ingredients

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Directions

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  • 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.

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