Best Crab Mango And Avocado Salad With Citrus Dressing Recipes

CRAB MANGO AND AVOCADO SALAD

Steps:

• Sauce directions:.
• 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.
• Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
• Crab salad directions:.
• 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.
• 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.
• 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.
• 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.

CRAB AVOCADO MANGO STACK

Steps:

• Mix last 8 ingredients (mayo through Tabasco), & refrigerate.
• Use a dual open ended cylindrical mold to form the stacks. (If you don't have a mold, use an empty clean soup or veggie can with both ends removed.) Place the mold onto the serving plate.
• (use half of the ingredients in each mold).
• Gently push down the avocado slices into the bottom of the mold.
• Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer.
• Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
• Carefully slide the mold off of the stack and chill until ready to serve.
• Serve cold.

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Steps:

• Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
• Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.