Crab Mango Cucumber Salad

How To Make Crab Mango Cucumber Salad







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Fresh crab, mango, cucumbers and lime juice... a fantastic combination for a salad!  Be sure to see my Crab Louie served in stemmed glasses.



Crab Mango Salad
Crab Mango Cucumber Salad
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Crab Mango Cucumber Salad
recipe and photograph by www.finedinings.com





Recipe Type: salad, crab, seafood, shellfish, mango, fruit

Prep Time: 25 min
Total Time: 25 min
Servings: 8

Ingredients:

1/4 cup fresh Dungeness crab meat
1 mango, peeled and diced
1/2 English cucumbers, peeled and diced
juice from 2 limes
2 teaspoons extra-virgin olive oil
Salt, to taste
pepper, to taste
1 teaspoon freshly chopped mint
1 teaspoon fresh Italian flat leaf parsley chopped
1 mango, peeled, cut into matchsticks
1/2 English cucumbers, peeled, cut into matchsticks
8 fresh mint sprigs, for
garnish &
small ring moulds (I use 8 ounce tomato sauce cans, ends removed and cleaned)

Instruction:

In a medium size bowl carefully mix together the first 9 ingredients.

For a beautiful presentation, place ring moulds on individual plates, spoon equal amounts of the crab mango cucumber salad into the ring moulds, press down lightly with the back of a spoon. Remove rings making sure the salad is piled as high as possible, garnish with matchsticks of mango and cucumber, add mint sprigs and serve.

Wine recommendation: Pinot Grigio; Reisling





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