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Crab Salad with Mango Dressing Recipe-985

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This lovely summer lunch proves how well crab matches with fruit. Good with slices of freshly baked Irish soda bread.

Yield: Makes 4 servings
Prep time: 15 Mins


For the dressing:

  • 1 ripe mango, peeled, pitted, and diced
  • 3 tbsp olive oil
  • Zest and juice of ½ lime

  • 1 shallot, finely chopped
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped mint leaves
  • 5 oz (140g) mixed greens
  • 1 lb (450g) fresh crabmeat, picked over
  • 1 ripe avocado, peeled, pitted, and sliced lengthwise



1. To make the dressing, purèe the mango, oil, lime zest, and juice in a food processor or blender. Season with salt and pepper, adding a little water if too thick.

2. Toss the shallot, cilantro, and mint with the salad greens in a large bowl. Add a few spoonfuls of dressing and toss again. Divide among 4 plates and top each with equal amounts of crab and avocado. Serve at once, passing the rest of the dressing on the side.


Caution: purchase the crab on the day you intend to make the salad.

Leftovers are perfect for piling on top of mixed salad leaves or used as a filling for vol-au-vents.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

328kcal (16%)
146mg (15%)
30mg (50%)
163mcg RAE (5%)
113mg (38%)
330mg (14%)
3g (14%)
20g (30%)
2mg (11%)

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