Crab, Shrimp, And Mango Salad With Yuzu Vinaigrette

Name: Crab, Shrimp, And Mango Salad With Yuzu Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Yuzu vinaigrette; Finely shredded zest from 2 yuzus or 1 Meyer lemon; 1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup fruity extra-virgin olive oil; Soy-ginger mayo; 1/3 cup mayonnaise; 1 teaspoon minced fresh ginger; 1 teaspoon soy sauce; 1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices; Salad; 2 firm-ripe mangoes; 1/2 pound shelled cooked crab* (or use all shrimp); 1/2 pound peeled cooked tiny shrimp*; 5 ounces baby arugula (2 qts. lightly packed); 4 kaffir lime leaves*, minced, or finely shredded zest from 2 limes

Servings: persons

Yuzu vinaigrette
Finely shredded zest from 2 yuzus or 1 Meyer lemon
1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup fruity extra-virgin olive oil
Soy-ginger mayo
1/3 cup mayonnaise
1 teaspoon minced fresh ginger
1 teaspoon soy sauce
1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices
Salad
2 firm-ripe mangoes
1/2 pound shelled cooked crab* (or use all shrimp)
1/2 pound peeled cooked tiny shrimp*
5 ounces baby arugula (2 qts. lightly packed)
4 kaffir lime leaves*, minced, or finely shredded zest from 2 limes

1
Make vinaigrette: In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
2
Make mayo: In a small bowl, stir together all ingredients. Chill until used.
3
Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits, peel, and thinly slice.
4
In a medium bowl, stir crab and shrimp with 2 tbsp. vinaigrette to blend.
5
In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture. Sprinkle with lime leaves. Serve mayo on the side to dot over salads.
6
*Buy shelled crab from a good fish market, or shell your own meat from a 1 3/4-lb. cooked crab (less pricey). Look for sustainable, wild Oregon pink shrimp. Find kaffir lime leaves at Asian markets.
7
Nutritional analysis is per serving with 1 tbsp. mayo.

390

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 17 ingredients. The key ingredients include: Yuzu vinaigrette, Finely shredded zest from 2 yuzus or 1 Meyer lemon, 1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices, 1/4 teaspoon kosher salt, and more.

Yes, Crab, Shrimp, And Mango Salad With Yuzu Vinaigrette 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!