Recipe courtesy of Remi Lauvand

Crab Salad with Mango and Mint

  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 2 servings
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7 ounces fresh crab meat

1 ripe mango

4 pink radishs. sliced

1 sprig mint, leaves cut fine julienne

1 lemon, juiced

2 ounces olive oil

Salt and pepper

1 pint mesclun


  1. Clean the crab meat to remove all the remaining shells. Add the mango that you have cut into very small dice, radishes and the fresh mint. Mix the lemon juice with the olive oil to obtain the vinaigrette and season it to taste with ssalt and pepper. Mix some of it with the crab and keep the remaining vinaigrette to season the mesclun
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