Prepare to tantalize your taste buds with a vibrant, refreshing dish that promises to transport you to a tropical paradise with every single bite! This extraordinary Crab Salad with Green and Yellow Mango isn't just a recipe—it's a culinary adventure that combines the delicate sweetness of fresh crab meat with the contrasting tang of two different mango varieties. Perfect for summer gatherings, light lunches, or when you're craving something extraordinary that takes just 15 minutes to prepare, this recipe will become your new go-to dish for impressing guests and satisfying your gourmet cravings.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 lb crab meat
- 1 ripe yellow mango, diced
- 1 ripe green mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Carefully inspect the crab meat for any shell fragments or cartilage, gently picking through and removing any unwanted pieces while keeping the meat's delicate texture intact.
- Wash and prepare the yellow and green mangoes by peeling their skin and cutting them into small, uniform dice approximately 1/4 inch in size. Keep the diced mangoes in separate bowls to preserve their individual colors.
- Finely chop the red onion into small, consistent pieces to ensure even distribution throughout the salad and prevent overpowering any single bite.
- Rinse and pat dry the fresh cilantro, then chop it into fine, fragrant pieces that will complement the seafood and fruit.
- In a large mixing bowl, gently fold the crab meat to prevent breaking the delicate pieces, then add the diced yellow and green mangoes.
- Add the finely chopped red onion and cilantro to the bowl, mixing ingredients softly to maintain the salad's texture.
- Squeeze fresh lime juice over the mixture, which will add brightness and help prevent the mangoes from browning.
- Season with salt and freshly ground black pepper, tasting and adjusting seasoning as needed.
- Cover the salad and refrigerate for 10-15 minutes to allow flavors to meld together before serving chilled.
- Serve in individual portions, garnishing with additional cilantro leaves if desired, and enjoy the refreshing combination of sweet mangoes and delicate crab meat.
Tips
- Choose Fresh, High-Quality Crab Meat: The success of this recipe depends on using fresh, premium crab meat. Look for lump or jumbo lump crab meat for the best texture and flavor.
- Mango Selection Matters: Select one yellow and one green mango that are ripe but still firm. The green mango will provide a slightly tart contrast to the sweet yellow mango.
- Gentle Mixing is Key: When combining ingredients, use a light touch to preserve the delicate texture of the crab meat and prevent it from breaking apart.
- Chill Before Serving: Allowing the salad to rest in the refrigerator for 10-15 minutes helps the flavors meld together and enhances the overall taste experience.
- Serve Immediately: For the best texture and freshness, serve the salad chilled and within a few hours of preparation.
- Optional Enhancements: Consider adding a touch of finely minced jalapeño for heat or a drizzle of extra virgin olive oil for added richness.
Nutrition Facts
Calories: 202kcal
Carbohydrates: g
Protein: 24g
Fat: 2g
Saturated Fat: g
Cholesterol: 80mg
