Fresh Crab and Mango Salad

By Coppermouse

Ingredients

• 8 ounces lump crab meat, picked through for shells
• 1 tablespoon canola oil
• 1 tablespoon rice wine vinegar
• 1 lemon, juiced
• 1 avocado, diced
• 1 mango, diced
• 3 tablespoons mint, torn
• 3 scallions, thinly sliced on a bias
• Kosher salt
• Freshly cracked black pepper

Preparation

Step 1

In a large bowl, whisk together canola, vinegar and lemon juice. Toss crab, avocado, mango with dressing. Gently stir until coated with the dressing and then lightly toss in mint and scallions. Season with salt and pepper to taste.


Serve alone, in a lettuce cup or with crackers, toast points or chips.

Recipe reprinted by permission of Cooking.com. All rights reserved.

RecID 15349