I am so excited for all of the fresh fruit and vegetables that this season brings along with it. I love experimenting with different recipes and there is nothing like being able to add in the crisp freshness of these foods. I came across this recipe on Simplyrecipes.com and couldn’t wait to share it with you!
Shopping List
For the sauce:
- 1 Tbsp extra virgin olive oil
- 1 ripe mango, peeled, pitted and diced
- 1/4 cup of water
- 1 teaspoon freshly squeezed lemon juice
- Salt and freshly ground pepper to taste
For the 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 teaspoons 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
Optional: ruby red grapefruit sections, peeled
Instructions
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.
I hope you enjoy this, let me know how it turns out!
