Best Crabmeat Cantalope And Mango Salad Recipes

CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Crab, Mango, and Avocado Salad with Citrus Dressing image

Provided by Elizabeth Horton de Meza

Categories Salad Citrus Fruit Leafy Green Onion Shellfish Vegetable Marinate No-Cook Quick & Easy Lunch Mango Seafood Crab Avocado Summer Lettuce Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

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.

CRAB WITH CANTALOUPE AND CAVIAR - SEA SALAD

Crab with Cantaloupe and Caviar - Sea Salad image

Categories Salad Shellfish Appetizer Side No-Cook Lunch Seafood Crab Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 15

Ingredients

Colvin Vinaigrette
2 tablespoons champagne vinegar
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup canola oil
Salt and freshly ground black pepper
Salad
2 pounds fresh crabmeat, cooked, shelled, and picked
2 tablespoons mayonnaise
1 bunch chives, chopped
Fine sea salt and freshly ground black pepper
1 Tuscan cantaloupe, peeled, seeded, and cut into chunks
2 avocados, peeled, seeded, and sliced
1 ounce caviar (Sturgeon royal)

Steps:

To make the vinaigrette, whisk together the vinegar, shallot, and mustard in a bowl. Slowly pour in the oils, whisking until emulsified. Season with salt and pepper.
Squeeze any excess water out of the crabmeat. Place the crab in a mixing bowl with the mayonnaise, vinaigrette, and chives, and season with salt and pepper. Mix together well and set aside. Purée the cantaloupe in a blender.
For each serving, place 2 tablespoons of the cantaloupe purée in the center of the plate. Place a ring mold on top and fill with a layer of sliced avocado and then crab. Place a dollop of caviar on top of the crab to complete.

CRAB SALAD WITH MANGO AND MINT

Crab Salad with Mango and Mint image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

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

CRAB SALAD WITH MANGO SALSA

Crab Salad with Mango Salsa image

Provided by Sandra Lee

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

Crabmeat Cantalope and Mango Salad image

My Mom always loved fresh bright salads, that is why I made this.

Provided by Nancy R @Robeyone

Categories Fruit Salads

Number Of Ingredients 7

Ingredients

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.