Chowhound Giveaway: SMEG Retro Stand Mixer Enter
+

Crab Salad with Mango, Avocado, and Lemon-Herb Dressing

Crab Salad with Mango, Avocado, and Lemon-Herb Dressing
Salad Dinner Party Crab Avocados Mangos Summer Easy Healthy Olive Oil Lemon Juice Lime Juice Cilantro Peppercorn Honey Jalapeño Pepper Romaine Lettuce Lunch Salt Spring
Sign up to save this recipe to your profile Sign Up Now ›
Salad Dinner Party Crab Avocados Mangos Summer Easy Healthy Olive Oil Lemon Juice Lime Juice Cilantro Peppercorn Honey Jalapeño Pepper Romaine Lettuce Lunch Salt Spring
4 to 6 servings Easy
Total: Active:
0 Ratings 

Ingredients (13)

For the crab salad:

  • 1 pound fresh lump crab meat, picked over and separated into chunks
  • 2 cups mango, peeled and cubed
  • 1 avocado, pitted, peeled, and cubed
  • 1 tablespoon fresh lime juice
  • pinch salt
  • 4 cups romaine lettuce, chopped

For the lemon-herb vinaigrette:

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons cilantro, chopped
  • 1 tablespoon honey
  • 1 teaspoon jalapeño, finely minced
  • pinch salt, or to taste
  • pinch pepper, or to taste
Try Amazon Fresh
Nutritional Information
  • Calories372
  • Fat22.2g
  • Saturated fat3.26g
  • Trans fat0.02g
  • Carbs23.95g
  • Fiber5.77g
  • Sugar16.95g
  • Protein22.64g
  • Cholesterol110.0mg
  • Sodium772.24mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Fresh lump crab is a glorious ingredient, sweet, briny, delicate, and meaty all at once. This crab salad from Ayesha Curry (of Food Network’s Ayesha’s Home Kitchen and the new meal delivery service, Homemade) brings lush, juicy mango and silky avocado to the party for a light yet luxurious bite. A lemony dressing accented with cilantro, jalapeño, and honey adds a little spark.

For more great ways to use fresh crab, get our Easy Crab Cakes recipe, or our Crab Benedict on Lemon-Chive Biscuits recipe.

by Ayesha Curry
  • What to buy

    Zulay Metal Citrus Press/Juicer

    A manual citrus press is all you need for small amounts of juice; this one is sturdy metal that doesn't take up much space or require much force to get every last drop from your fruit.

    Buy on Amazon ›

Tips for Crab

Tip
How to Store Crab
Live crab (fresh meat) should not be stored in the fridge. They must be kept alive (typically in aerated water) until they are cleaned and cooked. Putting a crab in the fridge will kill them and you should never cook a dead crab. Cooked crab meat, if stored in an airtight container, can last three to five days refrigerated.
Read More
1 of 3
Next: How to Freeze Crab
Tip
How to Freeze Crab
Freezing cooked crab meat is quite easy. Simply store it in an airtight container or heavy-duty freezer bag. You can also wrap the meat tightly with foil or freezer wrap. Frozen crab meat will maintain its best quality for up to three months.
Read More
2 of 3
Next: How to Thaw Crab
Tip
How to Thaw Crab
Placing crab meat in the refrigerator is the safest and most effective way to thaw it. Because frozen crab is prone to dryness, be sure to substitute its loss of natural juices with a wet ingredient like mayonnaise.
Read More
3 of 3
Next: How to Store Crab

Instructions

To make the vinaigrette:
  1. 1Add all vinaigrette ingredients to a Mason jar and shake until mixed well. (Or whisk all ingredients in a bowl.)

To assemble the salad:

  1. 1Combine the crab meat, mango, avocado, lime juice, and salt in a bowl and mix carefully until combined. Serve over the lettuce, with vinaigrette drizzled over top.
Load Comments

Recommended from Chowhound

Zero-Waste Watermelon Gazpacho
(10:29)
Video from CHOW-TO
Follow
In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.
21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer
Recipe Round-Ups

21 Ways to Use Fresh Herbs Before They Disintegrate In Your Crisper Drawer

by Jen Wheeler | Need to know how to use fresh herbs before they go bad? We've got some ideas, including easy ways...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...