Crab Mango and Avocado Salad

by Crab-O-Licious
(Pacific Northwest)

This Crab Mango and Avocado Salad is featured on the front cover of McCormick & Schmick's Seafood Restaurant. It is an easy cold crab salad recipe to make. Perfect for a stand alone meal for a light lunch or if made a bit larger, it can easily be an elegant dinner. The Chef's, Schmick and McCormick know how to blend these flavors to suit even the pickiest of taste buds!


  • 3/4 Cup-Diced Mango

  • 3/4 Cup-Diced Avocado

  • 10 Ounces-Dungeness Crab

  • 4 Tablespoons-Pomegranate reduction

  • 4 Tablespoons-Citrus-flavored Vinaigrette

  • 4 Tablespoons-Chive Oil

  • 1/2 Cup-Micro Greens or spicy sprouts tossed in

  • Small amount of the Citrus Vinaigrette for garnish

To create the tower, place a 2 inch ring mold on a serving plate. Spoon 2 tablespoons of diced mango into the mold.

Layer 2 tablespoons of the avocado on top of the mango. Top that with 1 1/2 ounces of the crab meat.

Press down lightly to set the ingredients.
Keeping your fingers or a spoon on top of the tower, apply pressure, and gently slide the ring mold up and off of the crab salad.

Rinse and dry the mold before moving on to the remaining plates.

Garnish each crab salad with the micro greens. Drizzle the pomegranate reduction, citrus vinaigrette, and the chive oil o the plate and around the tower.

This Crab Mango and Avocado Salad serves 4.

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