Crab and Shrimp Salad With Mango and Citrus

"This recipe was inspired by a dish served at Ray's Boathouse in Seattle. It is flavorful, light, refreshing, and perfect on a hot day. There is no oil in the dressing. Serve as an appetizer/first-course or as a luncheon main dish. Using frozen mango and good-quality canned lump crab meat makes for an easy dish to prepare."
 
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Ready In:
30mins
Ingredients:
11
Serves:
4-6
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ingredients

  • 34 cup mango, cut into 1-inch pieces (I used Trader Joe's frozen mango, thawed)
  • 34 cup medium shrimp, cooked
  • 1 cup cooked lump crabmeat, rinsed and drained well (I used 1/2 of 16 oz. can of pasteurized lump crabmeat from Costco)
  • 1 orange, peeled and sectioned
  • 12 orange, juice of
  • 1 lime, peeled and sectioned
  • 12 lime, juice of
  • 12 bunch fresh cilantro (or to taste)
  • sea salt, to taste
  • 1 (10 ounce) package mixed salad greens
  • 12 -18 large shrimp, cooked and with tails on for garnish
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directions

  • Place mango in the bottom of a medium-sized bowl.
  • Cut sectioned orange into 1" pieces, and layer on top of mango.
  • Cut sectioned lime into 1/2" pieces, and layer on top of orange pieces.
  • Top citrus with shrimp, then crab.
  • Cover bowl and refrigerate for up to 3 hours.
  • To finish salad, tear cilantro leaves into large pieces and sprinkle over seafood and fruit.
  • Sprinkle a dash of sea salt over the top, and squeeze the juice of the orange and lime halves over all.
  • Place a bed of salad greens on four plates for a luncheon, or six plates for an appetizer/first course.
  • Gently toss seafood and fruit together and place on top of greens.
  • Garnish each salad with 3 large tail-on shrimp, tail-up in the center of the salad.

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RECIPE SUBMITTED BY

An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
 
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