Crabmeat Salad with Avocado and Mango
Prep time: 25 minutes
Cook time: none
An extra-virgin olive oil? and lime-based dressing stands in for the oft-used mayonnaise
in this pretty, colorful salad with a great combination of taste and texture.
"Wow! I just made this tonight! I didnt' have all the ingredients. I left out the fennel, jalapeno, cilantro, and chives in this dish and it still turn out awesome! I'm going to try it next time with grilled chicken :)"- jennyweilau
25 people want to try | 38 have favorited
|1 lb.lump crabmeat; picked over to remove any shells|
|1/4 cupscallion; minced|
|1/4 cupfennel; diced|
|1/4 cupred bell pepper; finely diced|
|1/4 cupcilantro; minced|
|1 tsp.jalapeno pepper; minced|
|1 tsp.lime zest|
|5 tbsp.Extra-virgin olive oil|
|4 tbsp.lime juice; fresh|
|1/2 tsp.Sea salt|
|1/2 tsp.Black pepper|
|2 avocados; halved, pitted, peeled, and each half cut into 8 thin slices|
|1 cupmango; diced|
|2 tbsp.chives; snipped|
Crabmeat Salad with Avocado and Mango Preparation
Flake the crabmeat into a bowl. Gently fold in the scallions, fennel, red pepper, cilantro,
jalape?o pepper, and lime zest.
Combine 4 tablespoons of the extra-virgin olive oil, 3 tablespoons of the lime juice, and
the salt and pepper. Pour over the crab and gently mix.
Combine the remaining 1 tablespoon extra-virgin olive oil and 1 tablespoon lime juice
with a pinch of salt. Fan 4 avocado slices on each plate. Drizzle with the extra-virgin
olive oil and lime juice mixture. Place the crab salad at the base of the avocado on the
plate. Place 2 tablespoons of the mango on one side of the crab.
Sprinkle with the chives.
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