crab civiche

Crab-Mango Cocktail

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.


1/2 cup fresh lime juice
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.

About Grace O

GRACE O is the creator of FoodTrients®, a unique program for optimizing wellness and longevity. She is the author of two award-winning cookbooks – The Age Gracefully Cookbook and The Age Beautifully Cookbook, which recently won the National award for Innovation from the Gourmand World Cookbook Awards. She is a fusion chef with a mission to deliver delicious recipes built on a foundation of anti-aging science and her 20 years in the healthcare industry. Visit to learn more. Email us at
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