Crab Mango and Avocado Salad

By Fresh2

Recipe directions call for molding the salad in dessert bowls. A prettier presentation would be to put in Martini glasses.

Ingredients

• Sauce:
• 1 tbsp extra virgin olive oil
• 2 ripe mango, peeled, pitted and diced
• 1/4 cup of water
• 1 tsp freshly squeezed lemon juice
• Salt and freshly ground pepper to taste
• Salad:
• 1 lb of fresh lump dungeness crabmeat, picked through to remove the small pieces of shell or cartilage.
• 1 1/2 Tbsp freshly squeezed lime juice
• 3 Tbsp extra virgin olive oil
• 1 Tbsp cilantro leaves, finely chopped
• 2 tsp mint leaves, finely chopped
• 1 Tbsp minced shallot or purple onion
• 1 medium sized mango, peeled, pitted and diced
• 1 firm, but ripe avocado, pitted, peeled, and diced
• Tabasco sauce
• Salt and freshly ground pepper to taste

Details

Servings 4

Preparation

Step 1

Sauce:
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 puree until smooth. If desire, add honey to taste. Chill

Crab Salad Directions:
In a bowl add the crab meat, 2 tsp 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.

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.

Using small tureens or dessert bowls for individual molds, layer the crab mixture and the mango avocado mixture. Chill in refrigerator for 1 to 2 hours. For a nice presentation, layer in a martini glasses and chill.

When ready to serve drizzle sauce on top and garnish with clilantro leaves.