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La Receta del Dia: Ensalada de Cangrejo y Mango edit


This recipe has the key to prepare a colorful and scrumptious crab salad with mango salsa. It is great served with toasts as an appetizer or light lunch on a bed of crunchy greens.
Buen provecho!
Chef M

For the crab salad: combine well all of the following ingredients and store in the fridge until ready to serve. For best flavor eat within one day.

  • 1 lb. crab meat
  • 1-1/2 cups ripe mango puree, or chopped small
  • 1/4 cup fresh cilantro leaves, chopped
  • 1/4 cup red onion, minced
  • 1/2 cup of a combination of red, green and yellow bell peppers, chopped small
  • 1 tablespoon mayonnaise
  • 1 teaspoon lime juice, fresh
  • 1/8 teaspoon fresh ground black pepper
  • a dash of hot sauce, optional  (or to taste)

For the mango salsa: combine the following ingredients and let stand in the fridge 15-30 minutes before serving to allow flavors to develop. To serve: top the crab salad with mango salsa and enjoy!

  • 1 ripe mango, peeled and chopped
  • 2 tablespoons fresh lime juice
  • 4 tablespoons fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1/4- 1/2 teaspoon serrano or jalapeno peeper, minced

Very important note: When handling hot peppers, PLEASE wear gloves or use a fork and knife. Because...I have heard so many horror stories: you forget you touched them and then you touch your eyes, or just imagine if you use contact lenses and you forget you touched habanero peppers...Oh my...I promise you`ll remember it for the rest of your life.

  • by Chef Melissa
  • August 29, 2005
  • 6:36 pm


Picture of owukori owukori said on...
08.30.05 at 03:00 PM |

your blog has been selected by me for the BlogDay 2005

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