Crab Mango Salad Recipe

Name: Crab Mango Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 mango, peeled, seeded, and cut into 1/2 inch cubes; 1 garlic clove, peeled and coarsely chopped; 1 shallot, peeled, separated, and coarsely chopped; 1 tomato, peeled, seeded, and coarsely chopped; 5 fresh basil leaves; 3 Tablespoons extra-virgin olive oil; 2 Tablespoons Balsamic Vinegar; Kosher salt and freshly ground black pepper to taste; 1 pound cooked crab meat; Mixed salad greens; .; Sauce:; 2 Tablespoons minced shallot; 1/2 cup red wine vinegar; 2 Tablespoons grainy mustard; 1/4 cup butter, at room temperature; 1 Tablespoon fresh tarragon

Servings: persons

1 mango, peeled, seeded, and cut into 1/2 inch cubes
1 garlic clove, peeled and coarsely chopped
1 shallot, peeled, separated, and coarsely chopped
1 tomato, peeled, seeded, and coarsely chopped
5 fresh basil leaves
3 Tablespoons extra-virgin olive oil
2 Tablespoons Balsamic Vinegar
Kosher salt and freshly ground black pepper to taste
1 pound cooked crab meat
Mixed salad greens
.
Sauce:
2 Tablespoons minced shallot
1/2 cup red wine vinegar
2 Tablespoons grainy mustard
1/4 cup butter, at room temperature
1 Tablespoon fresh tarragon

1
Remove 1/8 cup of the mango cubes for the dressing. Set the rest aside for the salad.
2
Place 1/8 cup mango, garlic, shallots, tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper in the bowl of a food processor fitted with the metal blade. Process until pureed.
3
Toss remaining mango and crab with just enough of the dressing to moisten.
4
Place minced shallot and red wine vinegar in a small saucepan. Cook over medium heat, stirring often, until shallots are almost dry. Set aside to cool to room temperature.
5
Meanwhile, whisk together mustard and butter. Whisk mustard butter and tarragon into cooled shallots.
6
Place crab mango salad on a plate of mixed greens and drizzle with the sauce.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 mango, peeled, seeded, and cut into 1/2 inch cubes, 1 garlic clove, peeled and coarsely chopped, 1 shallot, peeled, separated, and coarsely chopped, 1 tomato, peeled, seeded, and coarsely chopped, and more.

Yes, Crab Mango Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!