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Crab, Mango, and Avocado Salad

Crab mango salad recipe with avocado. Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce.
4 Servings - 15 min -
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Servings:4  | Calories:367 | Total Fat:23g  | Chol:48mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 23g
35 %
Sat Fat 3g
15 %
Total Carb 21g
7 %
Fiber 5g
20 %
Sugars 15g
Cholesterol 48mg
16 %
Sodium 1955mg
81 %
Protein 23g
46 %
26% Others combined
25% Crabmeat
25% Extra virgin olive oil
21% Ripe avocado
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Mint leaves


1 Tbsp extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup of water
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste
1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
1 1/2 Tbsp freshly squeezed lime juice
3 Tbsp extra virgin olive oil
1 Tbsp cilantro leaves, finely chopped
2 teaspoons mint leaves, finely chopped
1 Tbsp minced shallot or purple onion
1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
1 firm but ripe avocado, pitted, peeled, and diced
Tabasco sauce
Salt and freshly ground pepper to taste

Directions : View recipe directions on
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