Sponsored By

Crab Salad with Cilantro Mayo & Grilled Mango

September 12, 2011

2 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

Crab Salad with Cilantro Mayo
& Grilled Mango

 


Ingredients & Directions

1 lb.
3 Tbsp.
½ c.
1 Tbsp.
½ tsp.
1 ½ tsp.
3 c.
2 oz.
2 Tbsp.
2 Tbsp.

Phillips special crab meat
Lime juice
Mayonnaise
Heinz® chili sauce
Smoked Tabasco® (Chipotle Pepper) Sauce
Cilantro, minced
Baby spinach leaves
Mango slices
Red onion slivers
Berry or citrus salad dressing


Method

1. Mix lime juice, mayonnaise, chili sauce, Tabasco, and cilantro together.

2. Gently fold in crab meat and set aside, chilled and covered, until ready to serve.

3. Grill mango by placing slices across the grates over high heat 30 seconds – 1 min. per side just to achieve grill marks on the fruit.

4. In a separate bowl, toss baby spinach with dressing and place in a chilled bowl or on a chilled plate. Place grilled mango slices decoratively around. Place a mound of crab salad in the middle and sprinkle onion slivers over the top.

Table of Contents

 
Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like