Crabmeat truffle salad with Mango and Avocado. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. CRAB SALAD WITH AVOCADO AND MANGO. Be the first to rate and review this recipe.
You can cook Crabmeat truffle salad with Mango and Avocado using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Crabmeat truffle salad with Mango and Avocado
- You need 16 oz of Crab meat (cooked).
- It’s 2 tbsp of Mayonnaise.
- Prepare 1/2 tsp of Truffle paste.
- It’s 1 tsp of Lime juice.
- It’s 1 of large Ripe Mango.
- You need 3 of medium size Avocado.
- You need of Salt.
- You need of Pepper.
- You need 2 tsp of Salmon roe.
I like to use the pasteurized crabmeat as it's widely available, consistent in quality and stores well enough that you can hold it on ice for a few days if the container is sealed. Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Pick over crabmeat, removing any shell or cartilage. Cut each avocado in half, peel and remove the pit.
Crabmeat truffle salad with Mango and Avocado instructions
Cut the mango and avocado into small cubes.
Mix the crab meat with mayonnaise, black pepper, lime juice and truffle paste.
Mix the avocado cubes with one tsp of mayonnaise to prevent it from oxidation.
Arrange the avocado at the bottom, then mango and crabmeat into a tower using a metal ring.
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Garnish with some salmon roe, lime zest, black pepper, olive oil etc..
So quick because there is no cooking involved! It's refreshing and perfect for the Spring or Summer as a lunch or appetizer if you're entertaining, you can easily double or triple this recipe, make the salad ahead and assemble just before serving. Crab, Mango and Avocado Salad With Chile and Lime Dressing. Note: Cool and refreshing, this easy-to-make summer salad can be served on top of lettuce leaves as a light entree or spooned. Learn how to cook great Avocado crabmeat salad.
