Crab and Shrimp Salad With Mango and Citrus |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was inspired by a dish served at Ray's Boathouse in Seattle. It is flavorful, light, refreshing, and perfect on a hot day. There is no oil in the dressing. Serve as an appetizer/first-course or as a luncheon main dish. Using frozen mango and good-quality canned lump crab meat makes for an easy dish to prepare. Ingredients:
3/4 cup mango, cut into 1-inch pieces (i used trader joe's frozen mango, thawed) |
3/4 cup medium shrimp, cooked |
1 cup cooked lump crabmeat, rinsed and drained well (i used 1/2 of 16 oz. can of pasteurized lump crabmeat from costco) |
1 orange, peeled and sectioned |
1/2 orange, juice of |
1 lime, peeled and sectioned |
1/2 lime, juice of |
1/2 bunch fresh cilantro (or to taste) |
sea salt, to taste |
1 (10 ounce) package mixed salad greens |
12 -18 large shrimp, cooked and with tails on for garnish |
Directions:
1. Place mango in the bottom of a medium-sized bowl.
2. Cut sectioned orange into 1 pieces, and layer on top of mango.
3. Cut sectioned lime into 1/2 pieces, and layer on top of orange pieces.
4. Top citrus with shrimp, then crab.
5. Cover bowl and refrigerate for up to 3 hours.
6. To finish salad, tear cilantro leaves into large pieces and sprinkle over seafood and fruit.
7. Sprinkle a dash of sea salt over the top, and squeeze the juice of the orange and lime halves over all.
8. Place a bed of salad greens on four plates for a luncheon, or six plates for an appetizer/first course.
9. Gently toss seafood and fruit together and place on top of greens.
10. Garnish each salad with 3 large tail-on shrimp, tail-up in the center of the salad.
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