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Louisiana Blue Crab Salad with Mango Cucumber and Avocado

This bright, flavorful dish features sautéed shrimp with lemongrass-infused coconut milk over a bed of vermicelli.

Cooking/Prep Time: 15 minutes
Serves 12

Crab, Salad

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  • 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.