Crabmeat Cantalope and Mango Salad

Crabmeat Cantalope And Mango Salad Recipe

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Nancy R


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


★★★★★ 1 vote

20 Min


  • 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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About Crabmeat Cantalope and Mango Salad

Course/Dish: Fruit Salads Other Salads
Other Tag: Quick & Easy

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