Crab & Mango Salad

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Summer hasn’t even started, technically, but it’ll be gone in the blink of an eye. Maximize your outdoor-fun-time by minimizing your indoor-prep-time – and still enjoy a delicious meal. This refreshing crab and mango salad recipe from Michelle Blass will cut down your cooking time so you can get outside and soak up the summer sun.


Servings: 4


  • 1 can fresh crab meat
  • 1 fresh & ripened mango, peeled and diced
  • 2 sprigs fresh mint chopped
  • 1 shallot, diced
  • 2 teaspoons honey
  • 1/2 of a lemon, juiced
  • 4 dashes Tabasco
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Put all ingredients except for the crab in a medium-sized bowl and mix together.
  2. Once ingredients are combined, add the olive oil mix and then gently fold in the crab meat.
  3. Serve chilled as is or with toasted crostini, fresh cucumber slices or over your favorite greens.

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