Polenta Rounds with Peach Mango Salsa and Crab

This easy appetizer looks incredibly fancy, but only has 4 ingredients!

Credit: Sarah Tracey

TOTAL TIME30 Minutes


  • 1 container Fresh Cravings Peach Mango or Pico de Gallo Salsa
  • 16 oz tube of prepared polenta
  • Nonstick cooking spray
  • 8 oz jumbo lump crabmeat
  • 1 bunch fresh mint, finely chopped
  • Wine Pairing: Mateus Rosé


  1. Slice prepared polenta into ¼ inch thick rounds. Arrange on a baking sheet sprayed with nonstick cooking spray, and bake in a 400 degree oven (or, air-fryer!) for 20-25 minutes until golden brown and crispy. Sprinkle with salt and let cool.
  2. Combine jumbo lump crabmeat with Fresh Cravings Peach Mango Salsa (or, substitute Fresh Cravings Pico de Gallo Salsa).
  3. Top each polenta round with the crab salsa mixture.
  4. Garnish with finely chopped fresh mint.