When served in martini glasses, these crab cocktails make elegant appetizers for dinner parties. I use Alaskan king crab legs, but you can use grilled shrimp instead. Semi-ripe mangoes are more tart than fully ripe mangoes and hold their shape better. Depending on your taste for spicy food and drink, adjust the amount of hot sauce and jalapenos, or omit them. These cocktails are delicious alongside my Guacamole with Pomegranate Seeds and tortilla chips. BENEFITS: Crab and other shellfish contain selenium, an antioxidant that increases resistance to infection. The mango, lime, and hot sauce deliver plenty of vitamin C, which helps the body resist infection and protects against skin aging.
1/4 cup sliced scallions
2 tsp. sliced jalapenos
1-2 tsp. sea salt
1-2 tsp. hot sauce
2 cups diced green (semi-ripe) mangoes
1 1/2 cups diced Roma tomatoes
1 cup julienned young coconut mean
1/4 cup minced cilantro
1 cup steamed, coarsely chopped crab meat
1. In a glass bowl, combine the lime juice, scallions, jalapenos, salt, and hot sauce.
2. Fold in the mangoes, tomatoes, coconut meat, and cilantro.
3. Carefully fold in the crab meat without breaking it apart.
4. Chill in the refrigerator for at least 2 hours.
5. To serve, spoon into martini glasses.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.