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.”

Ingredients Nutrition

  • 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


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

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