Crab Mango And Avocado Salad With Citrus Dressing Recipes

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CRAB, MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING



Crab, Mango, and Avocado Salad with Citrus Dressing image

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

3 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon grated orange peel
3 tablespoons olive oil
1/2 red onion, sliced paper-thin
1 pound fresh lump crabmeat, picked over, separated into chunks
1 large (15- to 16-ounce) mango, peeled, pitted, sliced
1 large avocado, halved, pitted, peeled, sliced
12 large Boston lettuce leaves

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.

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING



Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
  • Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
  • Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
  • Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
  • In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
  • In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
  • Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

AVOCADO STUFFED WITH CRAB-MANGO SALAD



Avocado Stuffed with Crab-Mango Salad image

Provided by Daisy Martinez

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 lime, zest finely grated, lime cut in 1/2
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced (1/4-inch) red bell peppers
1/3 cup diced (1/4-inch) red onion
1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons)
1/2 pound jumbo lump crabmeat
3 Hass avocados

Steps:

  • Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados.
  • Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black.
  • Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away.

CRAB MANGO AND AVOCADO SALAD



Crab Mango and Avocado Salad image

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

1 tablespoon extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup water
1 teaspoon fresh lemon juice
salt & freshly ground black pepper
1 lb of fresh lump dungeness crabmeat, picked clean
1 1/2 tablespoons freshly squeezed lime juice
3 tablespoons extra virgin olive oil
1 tablespoon cilantro leaf, finely chopped
2 teaspoons mint leaves, finely chopped
1 tablespoon minced shallots or 1 tablespoon purple onion
1 medium sized mango, peeled, pitted, and diced
1 firm but ripe avocado, pitted, peeled, and diced
Tabasco sauce
salt & freshly ground black pepper
ruby red grapefruit section, peeled

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

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Top Asked Questions

How do you make crab salad with mango dressing?
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. How would you rate Crab, Mango, and Avocado Salad with Citrus Dressing?
How do you make crab salad at home?
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.
How do you make crab cakes with mango and avocado?
Mix together the mango, jalapeno, red bell pepper, & red onion, then gently push down on top of the avocado layer. Gently toss the crab with the refrigerated mayo mix (remoulade), then gently push down on top of the mango layer.
How do you make a marinade for crabmeat?
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.

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