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Mango and Jicama Salad with Crab

This delicious and impressive dish pairs a fresh, crunchy mango slaw with delicate crab and a zesty ginger-lime dressing for good measure.

Total Time

Servings

Ingredients

  • 1 (8 oz) cup Chicken of the Sea┬« Jumbo Lump Crab
  • 1/4 cup crushed pineapple
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups small mango, diced
  • 1 1/2 cups jicama, diced
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon ginger, freshly grated
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1 avocado, sliced into 12 wedges
  • 1 Tablespoon cilantro, finely chopped fresh
  • 2 Tablespoons extra virgin olive oil
  • Lime wedges, for serving

Nutrition Facts

calories
205
total fat
10.9g
saturated fat
1.6g
trans fat
0g
cholesterol
25mg
sodium
547mg
total carbohydrates
22g
fiber
7g
total sugars
12g
protein
8g
vitamin d
0%
calcium
6%
iron
5%
potassium
12%

Instructions

  1. Use a fork to gently break crab apart into a small bowl.
  2. Puree the crushed pineapple and the cayenne pepper in a blender; set aside.
  3. In a medium bowl, stir together the mango, jicama, lime juice and grated ginger. Add salt and pepper.
  4. Arrange a mound of the mango salad on the center of 4 plates.
  5. Place the crabmeat on top of and around the salad. Add avocado slices on plate. Drizzle each plate with some of the pureed pineapple.
  6. Whisk together the cilantro and the oil, and then drizzle over each salad.
  7. Serve with lime wedges and additional cayenne if desired.

Nutrition Facts

calories
205
total fat
10.9g
saturated fat
1.6g
trans fat
0g
cholesterol
25mg
sodium
547mg
total carbohydrates
22g
fiber
7g
total sugars
12g
protein
8g
vitamin d
0%
calcium
6%
iron
5%
potassium
12%
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