Holy Mackeral, I love crab meat, so I had to jump on this one:

 

 lb Jumbo lump crabmeat, picked
4 oz Corn, sautéed
1 1/2 Avocado, peeled and diced
4 oz Fresh mango, peeled and diced
4 oz Chorizo sausage, diced and sautéed
4 oz Monterey jack cheese
2 oz Mayo
1 oz Dijon
2 T. Fresh squeezed limejuice
1 oz Chopped cilantro
Mix all ingredients well and taste for flavor.
Chill for an hour in refrigerator.

FOR YELLOW PEPPER SAUCE:
2 whole yellow pepper, diced
3 cups chicken stock
Salt and pepper to taste
Bring peppers to boil, when soft, puree and strain to remove pulp.
Taste for flavor.

FOR TOMATILLO SALSA:
2# Tomatillo, husks removed
4 oz red onion diced
1 tblsp chopped garlic
2 oz chopped cilantro
1 tblsp chili powder
1 tsp cumin
3 cups chicken stock
Salt and pepper to taste
Bring all ingredients to boil.
Puree and strain.
Taste and adjust seasoning if necessary.