Crab Salad

Crab Salad. This can be made for the simplest of tastes, or dressed up like something you could order at a fancy French bistro!

Crab salad is a derivation of tuna salad. Therefore a great way of preparing it is with mayo, celery, sweet onion and anything else you like to add to your favorite mayo based salad.

But to truly enjoy this delightful salad why not prepare it with ingredients that will enhance its crabbiness? The following recipe combines the sweetness of the crab with mango, the fishiness with citrus, and adds the luscious texture of avocado. Serve over salad greens and with chunk of bread. Enjoy for lunch or for a light dinner during the hot summer months. It can be made a few hours a head of time and stored in the refrigerator. This will give the flavors time to marry.

While canned crab is available, it has a tendency to taste tinny and lose its subtle flavor. Already picked over fresh crabmeat is available in the seafood section at your local grocery and online.

For 4 portions:
1 lb. crab meat, picked through to make sure there are no remaining shells and cartilage
1 1/2 Tbs. lime juice, freshly squeezed
3 Tbs. extra virgin olive oil
1 Tbs. cilantro leaves, roughly chopped
1 Tbs. shallots, finely minced
1 mango, peeled and medium diced
1 avocado, peeled and medium diced
1 grapefruit, segmented
Salt and pepper to taste
Salad greens (baby mesculan, mache or tender inner leaves of butter/boston bibb lettuce that can act as a bowls)

For the crab mixture:
In a bowl place crab, 1 Tbs. lime juice, 2 Tbs. extra virgin olive oil, 2 tsp. cilantro and shallots. Gently stir ingredients to combine, making sure not to break up crab pieces. Season mixture with salt and pepper. Refrigerate until ready to serve.

For the mango avocado mixture:
In a separate bowl place diced mango, diced avocado, remaining lime juice, extra virgin olive oil and cilantro. Season with salt and pepper and again gently combine, trying not to mash diced avocado. Refrigerate until ready to serve.

To serve:
In the center of chilled (optional) plates place a small handful of salad greens. Spoon mango avocado mix onto greens and flatten the top of the mound a bit. Next spoon crab mix on top. Arrange grapefruit segments around the salads in a decorative manner. Tada!

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