This recipe is liked by 0 person(s). |
Crabmeat Salad with Avocado and Mango
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1 lb. | lump crabmeat, picked over to remove any shells |
¼ c. | minced scallion |
¼ c. | diced fennel |
¼ c. | finely diced red bell pepper |
¼ c. | minced cilantro |
1 tsp. | minced jalapeño pepper |
1 tsp. | lime zest |
5 tbsp. | extra-virgin olive oil |
4 tbsp. | fresh lime juice |
½ tsp. | sea salt |
½ tsp. | freshly ground black pepper |
2 | avocados, halved, pitted, peeled, and each half cut into 8 thin slices |
1 c. | diced mango |
2 tbsp. | snipped chives |
Flake the crabmeat into a bowl. Gently fold in the scallions, fennel, red pepper, cilantro, jalapeño, 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe