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    You are in: Home / Recipes / Crab Mango and Avocado Salad Recipe
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    Crab Mango and Avocado Salad

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    20 mins

    3 mins

    susie cooks's Note:

    This recipe is fantastic! So much flavor and so fresh. Such a beautiful presentation! I got this recipe from Simply Recipes and it a family favorite. I did not include the 1-2 hours to chill the salad prep time.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the sauce

    For the salad

    Optional

    Directions:

    1. 1
      Sauce directions:.
    2. 2
      Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
    3. 3
      Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
    4. 4
      Crab salad directions:.
    5. 5
      1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
    6. 6
      2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
    7. 7
      3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
    8. 8
      Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.

    Ratings & Reviews:

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    Nutritional Facts for Crab Mango and Avocado Salad

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.2
     
    Calories from Fat 200
    54%
    Total Fat 22.2 g
    34%
    Saturated Fat 3.1 g
    15%
    Cholesterol 66.8 mg
    22%
    Sodium 341.1 mg
    14%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 5.2 g
    21%
    Sugars 15.7 g
    63%
    Protein 21.3 g
    42%

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