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Fresh Crab and Mango Salad

8 oz. crab meat
1 TBSP. canola oil
1 TBSP. rice wine vinegar
1 lemon, juiced
1 avocado, diced
1 mango, diced
3 TBSP. mint, torn
3 scallions, thinly sliced on a bias
Salt and black pepper

In a large bowl whisk together canola, vinegar and lemon juice.
Toss crab, avocado and mango with dressing.
Gently stir until coated with the dressing and then lightly toss in mint and scallions.
Season with salt and pepper to taste.
Serve alone in a lettuce cup or with crackers, toast points or chips.
Serves 10.

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