Best Crabmeat Cantalope And Mango Salad Recipes

Crabmeat, Apple, and Mango Salad on Cumin Apple Chips image

Yield Makes 6 first-course servings

Number Of Ingredients 13

For dressing
1 medium Granny Smith apple, chopped (1 cup)
2 tablespoons chopped shallot
1 large garlic clove, chopped
2 tablespoons cider vinegar
3/4 teaspoon salt
2/3 cup extra-virgin olive oil
For salad
1 lb jumbo lump crabmeat
1/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup)
1 medium Granny Smith apple, cut into 1/4-inch dice
1/3 cup chopped fresh cilantro
Cumin apple chips

Steps:

Make dressing:
Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth. With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds.
Make salad:
Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad. Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip. Drizzle plates with some of remaining dressing and serve immediately.

Crab Salad with Mango Salsa image

Provided by Sandra Lee

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon roughly chopped fresh cilantro leaves
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
Salt and freshly ground black pepper
2 cups shredded lettuce
1 cup lump crabmeat
1/4 cup sour cream
Lime, sliced for garnish

Steps:

NOTES: You will need 4 parfait glasses or large wine glasses.
For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
Serve with sliced limes on top.

Crabmeat Cantalope and Mango Salad image

Provided by Nancy R @Robeyone

Number Of Ingredients 7

2 - small avocados
2 - ripe mangos, but not to soft
3 tablespoon(s) 1/2 lemon, 1/2 lime juice, fresh
1/2 - honey dew mellon or cantalope
1/8 teaspoon(s) kosher salt
4 - lemon slices for garnish
1 pound(s) lump crab meat, picked over for shells and cartilage

Steps:

Peel avocados, dice into 1/2 inch pieces, toss with lime and lemon juice.
Peal Mango and dice to the same size. Mango juice should go in the bowl as well when you are dicing it.
Carefully fold in lump crab meat to coat all.
Peel and cut melon into wedges, lightly salt melon and spoon crab and fruit mixture over chill for 45 minutes and serve.

Crab Salad with Mango and Mint image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

7 ounces fresh crab meat
1 ripe mango
4 pink radishs. sliced
1 sprig mint, leaves cut fine julienne
1 lemon, juiced
2 ounces olive oil
Salt and pepper
1 pint mesclun

Steps:

Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun