Crab Salad with Dill and Mango
Servings
4Serving size
1 1/2 cupsThis recipe can be multiplied and keeps well for about 24 – 36 hours in the refrigerator. Serve with a 2-ounce whole grain or gluten-free roll.
Ingredients
| 1 ounce Red onion (minced) |
| 1 clove Garlic, raw (minced) |
| 3 Medium stalk Celery, raw (small dice) |
| 16 ounce Crabmeat |
| 3 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp.. Maple syrup |
| 2 Tbsp. Lemon juice |
| 2 Tbsp., drained Capers |
| 1/2 cup pieces Mangos, raw (can be fresh, canned, or bottled, cut into 1/2 inch dice) |
| 2 Tbsp. Fresh dill (chopped) |
| 4 piece whole Mushrooms, portabella, raw |
Instructions
Chill the salad at least one hour.
Cut the stems from the portobellos and scrape the dark brown gills from the underside of the mushroom caps. Place the mushrooms on individual plates or in bowls and divide the salad equally into the mushroom caps.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a bright salad with the wonderful flavor of crab combined with sweet mango and the lovely herbaceous dill. A perfect spring dinner dish. Serve it with a whole wheat roll.
Crabmeat can be salty and you might want to hold the salt until you have mixed all the other ingredients. Often you won’t need to add any extra salt, and this is great if you are on a sodium-restricted diet.