Real Recipes From Real Home Cooks ®

crabmeat cantalope and mango salad

(1 rating)
Recipe by
Nancy R
Durham, NC

My Mom always loved fresh bright salads, that is why I made this.

(1 rating)
yield 4 serving(s)
prep time 20 Min

Ingredients For crabmeat cantalope and mango salad

  • 2
    small avocados
  • 2
    ripe mangos, but not to soft
  • 3 Tbsp
    1/2 lemon, 1/2 lime juice, fresh
  • 1/2
    honey dew mellon or cantalope
  • 1/8 tsp
    kosher salt
  • 4
    lemon slices for garnish
  • 1 lb
    lump crab meat, picked over for shells and cartilage

How To Make crabmeat cantalope and mango salad

  • 1
    Peel avocados, dice into 1/2 inch pieces, toss with lime and lemon juice.
  • 2
    Peal Mango and dice to the same size. Mango juice should go in the bowl as well when you are dicing it.
  • 3
    Carefully fold in lump crab meat to coat all.
  • 4
    Peel and cut melon into wedges, lightly salt melon and spoon crab and fruit mixture over chill for 45 minutes and serve.

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