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Crabmeat and Mango Salad

Crabmeat and Mango Salad

Main ingredient


Cook time

30 Minutes

Serving size



  • 2 Small Ripe Avocados
  • 2 Ripe Mangos
  • 2-3 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Pound Fresh Crabmeat
  • 5 Ounces Mixed Greens
  • ½ Bottle of Legal Sea Foods Seafood Remoulade Sauce
  • Cantaloupe, optional

Recipe Preparation

  1. Remove the flesh of the avocado and mangos and dice them into ½ inch pieces. Place them in a glass bowl and toss with the lemon juice.
  2. Add the crabmeat and remoulade sauce and toss until well coated. Add additional sauce to taste if desired. Allow to chill for 30 minutes prior to serving.
  3. When ready to serve, divide the mixed greens amongst 4 plates and top with the crab and mango salad. Add cantaloupe slices if desired and serve.
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