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


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


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.

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