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Food styling by Victoria Walsh. (Andrew Grinton for The Globe and Mail)
Food styling by Victoria Walsh. (Andrew Grinton for The Globe and Mail)

Recipe: Crab Lomi Lomi with Chips Add to ...

Lomi lomi is a classic luau dish made by massaging ingredients together. It is commonly made with salmon, although this version boasts sweet crab. Since lomi lomi is often served alongside poi (a taro-based side dish), the recipe includes taro chips for dipping into the summery salad-meets-dip.

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  • Servings: 12


1 lb crabmeat, such as rock

2 beefsteak tomatoes, seeded and finely chopped (or 1 cup grape tomatoes, finely chopped)

2 green onions, finely chopped

1 sweet onion, finely chopped

2 tbsp freshly squeezed lime juice

1/4 tsp salt

1/3 cup mayonnaise

2 to 4 tbsp finely chopped jalapeno peppers

2 bags of vegetable chips including taro chips


Pat crab dry with paper towels. Add ingredients except mayonnaise, jalapeno peppers and chips to a medium bowl. Using your fingers, massage ingredients or use a fork to evenly mix. Stir in mayonnaise and jalapeno peppers until evenly mixed. Taste and add more salt, if you like. Serve with taro chips or lettuce cups. It’s also great scooped into avocado halves.

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