• 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B6, C, E
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 (6-oz.) cans Chicken of the Sea® Crabmeat

  2. 1/4 cup crushed pineapple

  3. 1/8 teaspoon cayenne pepper

  4. 1 1/2 cups small mango, diced

  5. 1 1/2 cups jicama, julienne cut 1 Tablespoon fresh lime juice

  6. 1 teaspoon ginger, freshly grated

  7. 1/2 teaspoon kosher salt

  8. 1/4 teaspoon black pepper, freshly ground

  9. 1 avocado, sliced into 12 wedges

  10. 1 Tablespoon cilantro, finely chopped fresh

  11. 2 Tablespoon extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Drain the Chicken of the Sea® Jumbo Lump Crabmeat well, then use a fork to gently break apart into a small bowl. Puree the crushed pineapple and the cayenne pepper in a blender; set aside. In a medium bowl, stir together the mango, jicama, lime juice and grated ginger. Add salt and pepper. Arrange a mound of the mango salad on the center of 4 plates. Place the crabmeat on top of and around the salad. Drizzle each plate with some of the pureed pineapple and garnish with the avocado, fanning 3 slices on each plate to the side of the salads. Whisk together the cilantro and the oil, and then drizzle over each salad. Makes 4 servings.


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