Crab Salad with Mango
- Active Time 15m
- Total Time 15m
French chefs have long been innovators when it comes to pairing new and different ingredients. This salad, combining the sweetness of tropical fruit and the spiciness of cayenne pepper with the rich flavor of crab, is the type of dish one might find on the menu of a city bistro, where open markets daily provide a range of fresh and exotic ingredients.
- 10 ounces fresh-cooked crab meat, picked over for shell fragments
- 2 tablespoons mayonnaise
- 2/3 cup peeled and finely diced mango
- 1/3 cup roasted, peeled and diced red bell pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh chives
- 2 cups mesclun or other bitter greens
Wrap the crab meat tightly in a clean kitchen towel to absorb any excess water. Place the crab meat in a bowl and add the mayonnaise. Using a fork, mix together thoroughly.
Add the mango, bell pepper, cayenne pepper, 1 tablespoon of the chives and salt and black pepper to taste. Mix gently until all the ingredients are evenly distributed.
Scatter the salad greens evenly over individual plates. Divide the crab mixture equally among the plates, mounding it on top of the greens. Sprinkle the remaining 1 tablespoon of chives evenly over the top. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
136 calories; 6g total fat; 46mg cholesterol; 253mg sodium; 7g carbohydrates; 1g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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