Courtesy of Louisiana Seafood.
- 1 1/2 lbs. Louisiana Blue crabmeat, jumbo lump
- 3/4 cup olive oil, divided
- 1/2 cup lemon juice, divided
- 2 Tbsp. tarragon
- 1 cup chives, divided
- Salt, to taste
- Pepper, to taste
- 1 cup cucumbers, diced
- 1 cup mangoes, diced
- 1 cup red bell peppers, diced
- 3 avocados cut into wedges
- 6 heads frisée lettuce, trimmed and washed
1.) Combine Louisiana blue crab, 6 tbsp. olive oil, 3 tbsp. lemon juice, tarragon and chives. Season with salt and pepper to taste. Toss to combine and reserve.
2.) Combine cucumbers, mangoes and red bell peppers. Toss with 3 tbsp. olive oil and 2 tbsp. lemon juice. Toss to combine and reserve.
3.) Divide mango-cucumber mixture into 12 portions. Place 1 portion each in center of 12 chilled plates.
4.) Divide crab salad into 12 portions. Place 1 portion on top of each mango-cucumber mixture.
5.) Place 1 avocado wedge on each plate.
6.) Season frisée lettuce with 3 tbsp. lemon juice and 3 tbsp. olive oil. Toss to combine. Top each crab salad with some frisée lettuce.