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.