CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING
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
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 SALAD WITH MANGO AND MINT
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 8
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 MANGO AND AVOCADO SALAD
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
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
PARTY TIME CRAB SALAD
Steps:
- 1. Combine the crabmeat and cucumber in a bowl. Carefully toss together with the lime juice and olive oil. Add the slivered basil, salt, and pepper; combine gently, trying not to break up the crabmeat.
- 2. Mound the crabmeat equally in the center of 6 dinner plates. Top each serving with 2 tablespoons of Mango and Mint Salsa . Sprinkle with chopped mint and place a sprig of basil or mint alongside each salad.
SOFT-SHELL CRABS WITH PINEAPPLE-MANGO SALSA
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Wash crabs and drain.
- Beat egg whites until slightly foamy; dip crabs in egg whites, then in flour. Place on piece of wax paper.
- Dice pineapple and mango and place in serving bowl. Chop onion fine; mince jalapeno and add to bowl.
- If using a stove-top grill, prepare and heat. Grill crabs about 3 minutes on each side over medium-high heat.
- Squeeze lime juice into the pineapple-mango mixture.
- Wash, dry and chop cilantro and add to bowl; season with pepper. Serve crabs with salsa on the side.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 1 gram, Carbohydrate 67 grams, Fat 2 grams, Fiber 7 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 173 milligrams, Sugar 46 grams
CRISPY CRAB CAKES WITH MANGO SALSA
These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.
Provided by Chef mariajane
Categories Crab
Time 35m
Yield 24 crabcakes
Number Of Ingredients 18
Steps:
- Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
- Gently mix in crabmeat; form into 24 cakes.
- Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
- Heat 1/2 inch oil in large, deep skillet to 350°F.
- Carefully add crabcakes in batches and cook, turning once until golden brown.
- Place on paper towels to drain.
- Serve immediately.
- MANGO SALAD:.
- Combine all ingredients; gently mix together, and serve with crabcakes.
Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5
CRAB CAKES WITH FRESH MANGO-PEACH SALSA
This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.
Provided by Ms.Chae916
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
- Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
- Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
- Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
- Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
- Serve on top of or alongside chilled salsa.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.7 g, Cholesterol 109.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 1.7 g, Sodium 598.8 mg, Sugar 14.3 g
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