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 = 30What's this? |
Crab Salad with Dill and Mango
Servings = 4 | Serving size =1 1/2 cups
This recipe can be multiplied by 2, 3, 4.
This recipe keeps well for about 24 - 36 hours in the refrigerator.
Serve with a whole wheat roll.
| 2 Tbsp | red onion |
| 1 cloves | garlic |
| 3 | ribs celery |
| 1 lb | lump crabmeat |
| 3 Tbsp | extra virgin olive oil |
| 1/4 tsp | salt |
| fresh ground black pepper | |
| 1 tsp | pure maple syrup |
| 2 Tbsp | fresh lemon juice |
| 2 Tbsp | capers |
| 1/2 cup | mango (can be fresh, canned, or bottled) |
| 2 Tbsp | fresh dill |
| 4 large | portobello mushrooms |
Place the onion, garlic, celery, crabmeat, olive oil, salt, pepper, maple syrup, lemon juice, capers, mango and dill in a medium mixing bowl. Fold together gently.
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.
Nutrition Facts
Serving size: 1 1/2 cups | Servings 4
Calories 241 | Calories from Fat 105
Amount Per Serving (% Daily Value)
Total Fat 12g (18%) | Saturated Fat 2g (9%)
Monounsaturated Fat 8g | Trans Fat 0g
Cholesterol 87 mg (29 %) | Sodium 645 mg (27 %)
Total Carbohydrates 11g (4%) | Sugars 7g
Dietary Fiber 3g (10%) | Protein 24g
Vitamin A 8% | Vitamin C 24 % | Calcium 13% | Iron 9%
Vitamin K 22 mcg | Potassium 900 mg | Magnesium 58 mg
"You cannot teach a crab to walk straight."
-Aristophanes, Greek Playwright
The refrigerator light goes on...
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.
