Ready in 25 minutes
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
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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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jennyweilau 1 year agoWow! 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 :)
pols005 1 year agoMy daughter and I made this tonight. It was a perfect light summer dinner! We used imitation crab and it was wonderful! I left the fennel and jalapeno out if hers and just added it to mine at the end.
stevensonmunro 4 years ago[I posted this recipe.]