CRAB MANGO AND AVOCADO SALAD

Crab Mango and Avocado Salad image

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.

Provided by susie cooks

Categories < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 16

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Ingredients

1 tablespoon extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup water
1 teaspoon fresh lemon juice
salt & freshly ground black pepper
1 lb of fresh lump dungeness crabmeat, picked clean
1 1/2 tablespoons freshly squeezed lime juice
3 tablespoons extra virgin olive oil
1 tablespoon cilantro leaf, finely chopped
2 teaspoons mint leaves, finely chopped
1 tablespoon minced shallots or 1 tablespoon purple onion
1 medium sized mango, peeled, pitted, and diced
1 firm but ripe avocado, pitted, peeled, and diced
Tabasco sauce
salt & freshly ground black pepper
ruby red grapefruit section, peeled

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.

Nutrition Facts : Calories 368.3, Fat 22.3, SaturatedFat 3.1, Cholesterol 66.9, Sodium 341.1, Carbohydrate 23.8, Fiber 5.3, Sugar 15.8, Protein 21.4