Ingredients with Measurements:
- 1 lb. cooked crab meat, shredded
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded crab meat, diced mangoes, diced red bell pepper, thinly sliced red onion, and chopped fresh cilantro.
2. In a separate bowl, whisk together the fresh lime juice and olive oil. Season with salt and pepper to taste.
3. Pour the dressing over the crab and mango mixture and toss gently to combine.
4. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Cooked shrimp or lobster can be substituted for the crab meat.
- Pineapple or papaya can be substituted for the mangoes.
- Yellow or orange bell pepper can be substituted for the red bell pepper.
Variations:
- Add diced avocado for a creamier texture.
- Add chopped jalapeño for a spicy kick.
- Serve over a bed of mixed greens for a heartier salad.
Tips and tricks:
- Use fresh, ripe mangoes for the best flavor.
- Be sure to remove any shell or cartilage from the crab meat before shredding.
- Adjust the amount of lime juice and olive oil to taste.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in individual bowls or on a platter for a family-style presentation.
Garnishes:
- Garnish with additional cilantro leaves or lime wedges.
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled vegetables or a side of rice would pair well with this salad.
Troubleshooting advice:
- If the salad is too dry, add additional dressing as needed.
Food safety advice:
- Be sure to properly store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Crab and mango salad is a popular dish in coastal regions, where fresh seafood and tropical fruits are abundant.
Flavor profiles:
- This salad is sweet and tangy, with a hint of spice from the red onion and cilantro.
Serving suggestions:
- Serve as a light lunch or dinner, or as a refreshing appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai