Crab-Mango-Avocado Salad With Vinaigrette

There was a special on crab meat at the grocery and I ran into this recipe from The Yomiuri Shimbun at the right time. Voila.

  • 1/2 cup lime juice (key lime is OK, but use a little less)
  • 1/2 cup extra virgin olive oil 
  • cracked black pepper to taste
  • 1 large mango, peeled and cubed into chunks, chilled
  • 1 avocado, peeled, seeded and cubed into medium chunks, chilled
  • 4 small hands full of mixed fresh lettuces, washed, spun dry and kept cold.
  • 1 lb. lump crab meat, picked over and cleaned, then chilled.

Mix the lime juice, and pepper in a small bowl. With a wire whisk, beat in the olive oil gradually. Chill.

Combine the mango and avocado in one bowl. Ladle on enough of the vinaigrette to coat and mix together. Be careful no to mash the avocado. Add the rest of the vinaigrette to the lettuces to coat them lightly. Toss.

Arrange the lettuces casually on plates. Mound the avocado and mango combination over that. Shred the crab meat by tearing it with your fingers, and sprinkle it over the mango. Serve cold, makes 6 servings.

A note on mangoes

Mangos are the most undervalued fruit. Here are some mango tips from the largest-selling paper in the free world. 
o Reject mangos that smell sour or alcoholic, a sure sign of fermentation, and reject the ones with withered skin or super-soft spots.
o Smell the stem of the fruit, and if it has a sweet floral scent it's good. Thumping and squeezing will upset your grocer and get you nowhere.
o Store mangos on a flat surface and not in a bag or basket, to avoid mango rot. They require room temperature to ripen. 
o If already ripe, you can refrigerate them one or two days. 
o If you might be allergic, peel them under running water and avoid the sap and skin. The fruit itself will not cause any allergic reactions. 
o Mangos are nutritious: high in vitamin C and only 66 calories for a small mango. 

– Robbie