Fancy Carbbean Crab Salad

Ingredients

2 (6-oz.) cans Chicken of the Sea® Crabmeat, Lump and Jumbo Lump
1/4 cup crushed pineapple
1/8 teaspoon cayenne pepper
1 1/2 cups small mango, diced
1 1/2 cups jicama, julienne cut
1 Tablespoon fresh lime juice
1 teaspoon ginger, freshly grated
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 avocado, sliced into 12 wedges
1 Tablespoon cilantro, finely chopped fresh
2 Tablespoon extra virgin olive oil

Directions

Drain the Chicken of the Sea® Jumbo Lump Crabmeat well, then use a fork to gently break apart into a small bowl. Puree the crushed pineapple and the cayenne pepper in a blender; set aside. In a medium bowl, stir together the mango, jicama, lime juice and grated ginger. Add salt and pepper. Arrange a mound of the mango salad on the center of 4 plates. Place the crabmeat on top of and around the salad. Drizzle each plate with some of the pureed pineapple and garnish with the avocado, fanning 3 slices on each plate to the side of the salads. Whisk together the cilantro and the oil, and then drizzle over each salad. Makes 4 servings.

Preparation Time

25 minutes