Crab Salad with Avocado and Mango Recipe

Name: Crab Salad with Avocado and Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; Salt and freshly ground pepper; 1 shallot, minced; 1 tablespoon chopped fresh ginger; 3 tablespoons fresh lime juice; 2 teaspoons Asian fish sauce; 3/4 cup plus 2 tablespoons canola oil; 1 pound jumbo lump crabmeat; 1 large mango, finely diced; 1 Hass avocado, finely diced; 2 tablespoons snipped chives; Peppercress or watercress sprigs, for garnish

Servings: persons

2 large eggs
Salt and freshly ground pepper
1 shallot, minced
1 tablespoon chopped fresh ginger
3 tablespoons fresh lime juice
2 teaspoons Asian fish sauce
3/4 cup plus 2 tablespoons canola oil
1 pound jumbo lump crabmeat
1 large mango, finely diced
1 Hass avocado, finely diced
2 tablespoons snipped chives
Peppercress or watercress sprigs, for garnish

1
In a medium bowl, vigorously beat the eggs; season with salt and pepper.
2
Strain the eggs and refrigerate for 1 hour.
3
In a blender, combine the shallot, ginger, lime juice and fish sauce and puree.
4
With the machine on, add 1/4 cup plus 2 tablespoons of the oil in a thin stream and blend until emulsified.
5
Transfer the dressing to a medium bowl.
6
Add the crab, mango, avocado and chives to the dressing and season with salt and pepper.
7
Fold gently until the salad is mixed and evenly dressed.
8
Refrigerate the salad.
9
In a large nonstick skillet, heat the remaining 1/2 cup of oil until shimmering.
10
Using your fingertips, drizzle half of the beaten eggs into the hot oil in a lacy pattern; spoon some of the hot oil over the eggs so they puff and sizzle.
11
Cook until set and golden, about 1 minute.
12
Carefully transfer the lacy eggs to a paper towel-lined plate.
13
Repeat with the remaining beaten eggs.
14
On a small plate, pack one-fourth of the crab salad into a 4-inch ring mold; lift off the ring.
15
Repeat for the remaining 3 servings.
16
Drape some of the lacy eggs over the crab and garnish with the peppercress.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 large eggs, Salt and freshly ground pepper, 1 shallot, minced, 1 tablespoon chopped fresh ginger, and more.

Yes, Crab Salad with Avocado and Mango 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.

Crab Salad with Avocado and Mango

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