Louisiana Blue Crab Salad with Mango, Cucumber and Avocado

Courtesy Louisiana Seafood

This bright, flavorful dish features sautéed shrimp with lemongrass-infused coconut milk over a bed of vermicelli..
Cook/Prep Time: 15 MinutesServings:12

Ingredients

1 1/2 lb Louisiana Blue Crab Meat, jumbo lump
3/4 cup Olive oil, divided
1/2 cup Lemon juice, divided
2 Tbsp Tarragon
1 cup Chives, divided
Salt and Pepper, to taste
1 cup Cucumbers, diced
1 cup Mangoes, diced
1 cup Red bell peppers, diced
3 ea Avacados, cut into wedges
6 heads Frisee lettuce, trimmed and washed

Directions

Combine Louisiana Blue Crab, 6 Tbsp. olive oil, 3 Tbsp. lemon juice, tarragon and chives. Season with salt and pepper to taste. Toss to combine and reserve.
Combine cucumbers, mangoes and red bell peppers. Toss with 3 Tbsp. olive oil and 2 Tbsp. lemon juice. Toss to combine and reserve.
Divide mango-cucumber mixture into 12 portions. Place 1 portion each in center of 4 chilled plates.
Divide crab salad into 12 portions. Place 1 portion on top of each mango-cucumber mixture.
Place 1 avocado wedge on each plate. Season frisee lettuce with 3 Tbsp. lemon juice and 3 Tbsp. olive oil. Toss to combine.
Top each crab salad with some frisee lettuce.

Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!