Crab Salsa
MAKES 5 - 6 CUPS

1 lb. jumbo lump crabmeat, picked over (I use imitation crabmeat because I am alergic to crabs & it is also very inexpensive & delicious)
4 medium ripe tomatoes, cored and diced
1 small red onion, peeled and diced
1/2 cup boiled fresh or frozen corn kernels
1 medium scallion, trimmed and chopped
1/2 bunch cilantro, trimmed and chopped
Juice of 2-3 limes
2 tbsp. white vinegar
1/2 tsp. ground cumin
Salt and freshly ground black pepper

Put crabmeat, tomatoes, onions, corn, scallions, and cilantro into a medium bowl. Drizzle lime juice and vinegar over crab mixture. Add cumin and season to taste with salt and pepper. Toss gently, being careful not to break up lumps of crabmeat. Adjust seasonings. Cover and refrigerate until ready to serve with crab cakes or serve with homemade tortilla chips, if you like.