By Melissa in Panama
- This recipe has the key to prepare a colorful and scrumptious crab salad with mango salsa. It is great served with toasts as an appetizer or light lunch on a bed of crunchy greens.
- Buen provecho!
- Chef M/
For the crab salad: combine well all of the following ingredients and store in the fridge until ready to serve. For best flavor eat within one day.
- 1 lb. crab meat
- 1-1/2 cups ripe mango puree, or chopped small
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup red onion, minced
- 1/2 cup of a combination of red, green and yellow bell peppers, chopped small
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice, fresh
- 1/8 teaspoon fresh ground black pepper
- a dash of hot sauce, optional (or to taste)
For the mango salsa: combine the following ingredients and let stand in the fridge 15-30 minutes before serving to allow flavors to develop. To serve: top the crab salad with mango salsa and enjoy!
- 1 ripe mango, peeled and chopped
- 2 tablespoons fresh lime juice
- 4 tablespoons fresh orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1/4- 1/2 teaspoon serrano or jalapeno peeper, minced
Very important note: When handling hot peppers, PLEASE wear gloves or use a fork and knife. Because...I have heard so many horror stories: you forget you touched them and then you touch your eyes, or just imagine if you use contact lenses and you forget you touched habanero peppers...Oh my...I promise you`ll remember it for the rest of your life.
Melissa,
Your recipes make me want to move to the coast (so I'll have better access to superfresh seafood). Very yummy!
Posted by: beau | 30 August 2005 at 10:53
Wow, look at the colour of the water in that photo.
Posted by: stephen | 31 August 2005 at 21:01
Yes, in San Blas islands the water is turquoise, beautiful and so clean. Also Bocas del Toro is gorgeous. They are in opposite side of the Panamanian Caribbean Coast.
Posted by: Melissa | 01 September 2005 at 08:09