Crabmeat truffle salad with Mango and Avocado Recipe

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Crabmeat truffle salad with Mango and Avocado Recipe

Crabmeat truffle salad with Mango and Avocado

Crabmeat truffle salad with Mango and Avocado. Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. When you are ready to serve, gently remove the salads from the molds onto individual plates. See recipes for Crabmeat truffle salad with Mango and Avocado too. Set aside while preparing the avocados. In a medium bowl, whisk together the mayonnaise, lime juice, shallot, chile, honey and salt. To make Crabmeat truffle salad with Mango and Avocado you need 9 ingredients and 6 steps quickly.

The ingredients needed to make Crabmeat truffle salad with Mango and Avocado:

16 oz of Crab meat (cooked)
2 tbsp of Mayonnaise
1/2 tsp of Truffle paste
1 tsp of Lime juice
1 of large Ripe Mango
3 of medium size Avocado
of Salt
of Pepper
2 tsp of Salmon roe

Steps to make Crabmeat truffle salad with Mango and Avocado:

Cut the mango and avocado into small cubes
Mix the crab meat with mayonnaise, black pepper, lime juice and truffle paste
Mix the avocado cubes with one tsp of mayonnaise to prevent it from oxidation
Arrange the avocado at the bottom, then mango and crabmeat into a tower using a metal ring
Garnish with some salmon roe, lime zest, black pepper, olive oil etc.

Fold together the crabmeat, mango, lime juice, shallot, salt, pepper, olive oil and basil. In a medium bowl, toss together the crab, mango, avocado, tomatoes, and onion. This entry was posted in ALL RECIPES, Fish & Seafood, Healthy Low Fat, Salads, Vegetables and Side Dishes and tagged avocado, crab salad, crab stack, crab with mango and avocado, mango. Bookmark the permalink. ← Cut each avocado in half, peel and remove the pit. Place crabmeat in center of large serving platter.

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