Louisiana Blue Crab Salad With Mango, Cucumber and Avocado

Louisiana Blue Crab Salad With Mango, Cucumber and Avocado

Makes 12 appetizer servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.

11/2 lbs. jumbo lump crabmeat

3/4 cup olive oil, divided

1/2 cup lemon juice, divided

2 tbls. fresh tarragon

1 cup diced chives

Salt and pepper, to taste

1 cup diced cucumbers

1 cup diced mango

1 cup diced red bell pepper

3 avocados, cut into wedges

6 heads frisé e lettuce, trimmed and washed

1. Combine crab, 6 tablespoons olive oil, 3 tablespoons lemon juice, tarragon and chives. Season with salt and pepper, toss to combine and reserve.

2. Combine cucumbers, mangoes and red peppers. Toss with 3 tablespoons olive oil and 2 tablespoons lemon juice. Toss to combine and reserve.

3. Divide mango-cucumber mixture into 12 portions. Place 1 portion each in the center of 12 chilled plates. Divide crab salad into 12 portions. Place 1 portion on top of each mango-cucumber mixture. Place an avocado wedge on each plate.

4. Season frisé e lettuce with 3 tablespoons lemon juice and 3 tablespoons olive oil. Toss to combine. Top each crab salad with lettuce.