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Crab Mango Salad

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(Recipe ID: 706)

Serves 4

Preparation time: 20 minutes

Source: Vito De Carolis

Richly flavored salad with a hint of the islands.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 Mango, peeled, seeded and cut into 1/2 inch cubes
  • 1 clove Garlic, coarsely chopped
  • 1 Shallot, coarsely chopped
  • 1 Tomato, peeled, seeded and coarsely chopped
  • 5 Fresh Basil Leaves
  • 3 Tablespoons Extra Virgin Olive Oil *
  • 2 Tablespoons Traditional Balsamic Vinegar 12 yr old *

    Malpighi suggested

  • Coarse Sea Salt and Fresh Ground Black Peppercorn, to taste *
  • 1 pound Cooked Crab Meat
  • Mixed Salad Greens
  • 2 Tablespoons Shallot, minced
  • 1/2 cup Dry Red Wine Vinegar *
  • 2 Tablespoons Grainy Mustard *
  • 1/4 cup Butter, at room temperature
  • 1 Tablespoon Fresh Tarragon


  1. Remove 1/8 cup of the mango cubes for the dressing.  Set the rest aside for the salad.
  2. Place 1/8 cup mango, garlic, shallots, tomatoes, basil, olive oil, balsamic vinegar, salt and pepper in the bowl of a food processor fitted with the metal blade.  Process until pureed.
  3. Toss remaining mango and crab with just enough of the dressing to moisten.
  4. Place minced shallot and red wine vinegar in a small saucepan.  Cook over medium heat, stirring often, until shallots are almost dry.  Set aside to cool to room temperature.
  5. Meanwhile whisk together mustard and butter.  Whisk mustard butter and tarragon into cooled shallots.
  6. Place crab mango salad on a plate of mixed greens and drizzle with the sauce.

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