| Level: | Easy |
| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 259 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 37 mg |
| Sodium | 221 mg |
Reviews
Note to FN: PLEASE, stop placing adds in the MIDDLE of the recipe. I don’t mind them at the end. Thank you.
The flavors in this are unbelievable. My husband said it was restaurant quality. I think the salsa ingredients (everything minus the avocado and crab) would taste amazing over a white fish as well. Definitely a five-star recipe!
This looks delicious—– can’t wait to try it !
I just made this tonight, and between my husband and I we ate the whole thing. I know what I’m bringing to my next potluck! I may add a little extra jalapeno next time for some added kick.
I made this salad last night for my family. It was very good, very tasty. It had the right amount of spice with the pepper and sweet with the mango.
This is just a knockout salad that is super easy to prepare. I left the mango out it it was still tremendous. And it can stand up to whatever level of heat you like: none to a ton. If someone doesn’t like avocado just put it on some bibb lettuce. Daisy Rocks!!
This salad is my new favorite. All of the flavors meld together perfectly. No flavor over-powers the others. The mango is not too sweet and you don’t even notice the heat from the pepper. I had to rush to the computer to respond to this one!
This is a simple yet beautiful blend of flavors.
The mango brought such a nice subtle sweetness to the dish, while the crab brought out depth and savory flavors.
The avo, and cilantro, along with the rest of the supporting cast, made this dish just a joyous guilt free meal to eat.
Put this one on your “to do” list.
Another winning recipe with great blend of flavors.
I made this for my daughter and I and we had to have seconds! The sweetness of the mango was a surprise and worked great with all the other ingredients. I omitted the jalepeno only for the sake of my daughter. But other than that I would make it again!