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Tropical Crab Salsa Dip

Prep Time:
15 mins

Chef notes

This dip is such a great departure from the usual dips that can be laden with cream cheese, sour cream, beans, etc. When people hear ingredients like crab or scallops, their eyes light up. I also feel less guilty noshing on this than a bowl of spinach artichoke dip, which can be high in calories.

Technique tip: To save time on chopping, place everything in a food processor other than the crab and avocados. Mix your ingredients into a chunky dressing and toss with the crab and fold in the avocado right before serving.

Swap option: Obviously using fresh crab meat you de-shell yourself is going to yield the best tasting dip, but if you don't have the time and want to whip up a large batch quickly, use canned crab. Sometimes the market will have fresh de-shelled crab meat you can buy as well. Use king crab legs, precooked shrimp or scallops. Or put a Japanese twist on this dip and add wasabi mayo, sriracha and swap out the olive oil for sesame oil.


  • 3 cups Dungeness crab meat
  • 1 cup chopped cilantro
  • 3/4 cup chopped tomato
  • 3/4 cup chopped mango
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon agave syrup
  • 1/2 teaspoon finely minced jalapeño (optional)
  • Sea salt and fresh ground black pepper, to taste
  • 1 large avocado, diced
  • 1 bag tortilla chips, for serving


In a large, non-reactive mixing bowl, gently toss the crab meat, cilantro, tomato, mango, red pepper flakes, lemon juice, lime juice, agave syrup and jalapeño together to evenly combine. Season with salt and pepper to taste.

Gently fold the avocado into the salsa mixture. Transfer to a serving bowl and serve with chips on the side.