Crab Salad with Mango Salsa

Name: Crab Salad with Mango Salsa
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp roughly chopped fresh cilantro leaves; 227 grams tropical fruit cups, drained (about 1 cup); 1 small jalapeno, ribs removed, seeded and minced; 1 lime, juiced; 473 milliliters shredded lettuce; 4 servings Lime, sliced for garnish; 237 milliliters lump crabmeat; 4 servings Salt and freshly ground black pepper; 1 scallion, finely chopped; 59 milliliters sour cream

The recipe Crab Salad with Mango Salsa could satisfy your Mexican craving in around 40 minutes. One serving contains 105 calories, 9g of protein, and 3g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up cilantro leaves, lump crabmeat, lettuce, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Watch how to make this recipe.

NOTES: You will need 4 parfait glasses or large wine glasses.

Ingredients you will need

Wine

Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;

Ingredients you will need

Fruit

Salsa

Equipment you will use

Bowl

In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.

Ingredients you will need

Lump Crabmeat

Sour Cream

Lettuce

Serve with sliced limes on top.

Ingredients you will need

Lime

Equipment

Bowl

Ingredients

Servings:

1Tbsp

roughly chopped fresh cilantro leaves 227grams

tropical fruit cups, drained (about 1 cup)1small

jalapeno, ribs removed, seeded and minced 1

lime, juiced 473milliliters

shredded lettuce 4servings

Lime, sliced for garnish 237milliliters

lump crabmeat 4servings

Salt and freshly ground black pepper 1

scallion, finely chopped 59milliliters

sour cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.