Crab and Shrimp Salad With Mango and Citrus

Northwest Lynnie's Note:

This recipe was inspired by a dish served at Ray's Boathouse in Seattle. It is flavorful, light, refreshing, and perfect on a hot day. There is no oil in the dressing. Serve as an appetizer/first-course or as a luncheon main dish. Using frozen mango and good-quality canned lump crab meat makes for an easy dish to prepare.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• ¾ cup mango , cut into 1-inch pieces (I used Trader Joe's frozen mango, thawed)
• ¾ cup medium shrimp , cooked
• 1 cup cooked lump crabmeat , rinsed and drained well (I used 1/2 of 16 oz. can of pasteurized lump crabmeat from Costco)
• 1 orange , peeled and sectioned
• ½ orange, juice of
• 1 lime , peeled and sectioned
• ½ lime, juice of
• ½ bunch fresh cilantro (or to taste)
• sea salt , to taste
• 1 (10 ounce) package mixed salad greens
• 12 -18 large shrimp , cooked and with tails on for garnish

Directions:

1. Place mango in the bottom of a medium-sized bowl.
2. Cut sectioned orange into 1" pieces, and layer on top of mango.
3. Cut sectioned lime into 1/2" pieces, and layer on top of orange pieces.
4. Top citrus with shrimp, then crab.
5. Cover bowl and refrigerate for up to 3 hours.
6. To finish salad, tear cilantro leaves into large pieces and sprinkle over seafood and fruit.
7. Sprinkle a dash of sea salt over the top, and squeeze the juice of the orange and lime halves over all.
8. Place a bed of salad greens on four plates for a luncheon, or six plates for an appetizer/first course.
9. Gently toss seafood and fruit together and place on top of greens.
10. Garnish each salad with 3 large tail-on shrimp, tail-up in the center of the salad.