Crab Mango and Avocado Salad

Breakfast and BrunchGluten-FreePaleoCrab

Crab mango salad with avocado! Dungeness crab lump meat gently folded with cilantro, lime, avocado and mango. Served with a citrus mango sauce.

Photography Credit: Elise Bauer

I first encountered a crab mango salad at Fringale, the exquisite French-Basque restaurant on 4th St. in San Francisco. Recently at a restaurant in LA I had another delicious crab mango salad, this time with avocado and surrounded by peeled ruby red grapefruit sections. I’ve been dreaming about it ever since!

Crab Mango and Avocado Salad Recipe

  • Prep time: 15 minutes
  • Yield: Serves 4


For the sauce:

  • 1 Tbsp extra virgin olive oil
  • 1 ripe mango, peeled, pitted and diced
  • 1/4 cup of water
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste

For the salad:

  • 1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
  • 1 1/2 Tbsp freshly squeezed lime juice
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp cilantro leaves, finely chopped
  • 2 teaspoons mint leaves, finely chopped
  • 1 Tbsp minced shallot or purple onion
  • 1 medium sized mango, peeled, pitted, and diced (See How to Cut a Mango)
  • 1 firm but ripe avocado, pitted, peeled, and diced
  • Tabasco sauce
  • Salt and freshly ground pepper to taste

Optional: ruby red grapefruit sections, peeled


1 Make the sauce: Heat 1 Tbsp extra virgin olive oil in a small pan over medium heat. Add dice mango from 1 whole mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender.

Add 1/4 cup water, bring to a boil and remove from heat. Stir in 1 teaspoon of lemon juice.

Pour the mixture into a blender and purée until smooth. Chill.

Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.

2 Gently combine crab meat with mint, shallots, lime juice, olive oil, cilantro, tabasco: In a bowl place the crab meat, 2 teaspoons of the cilantro, 1 teaspoon of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of extra virgin olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.

3 Combine mango, avocado, olive oil, lime juice, cilantro, mint, tabasco: In a separate bowl add diced mango from one whole mango, diced avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.

4 Assemble the salad: Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves.

For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.

Alternatively you can use small tureens or dessert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates.

Serve the sauce on the side.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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9 Comments / Reviews

No ImageCrab Mango and Avocado Salad

Did you make it? Rate it!

  1. Karen in Castro Valley CA

    For those of us who don’t like mangos, can anyone suggest a different fruit to substitute? Papaya? Peaches?

  2. irena

    I’m actually not so crazy about avocados, but this case, it worked so well with the mango, I just loved it. My bf loved as well. Thank you so much for the recipe.


  3. Debra

    This dish was absolutely superb. I will be making this all summer long! Thanks for the wonderful recipe.

  4. Ashley

    I love grapefruit, avocado and mango. This recipe sounds amazing! But I am allergic to crab and other seafood. Is there a fish you can recommend for me to substitute? Would fresh tuna work? Thank you!

    This is specifically a recipe for crab, though I could see it working well with baby shrimp. You can try it with fresh tuna. No idea how it will turn out. ~Elise

  5. Elise Bauer

    Hi Jose,
    It sounds like a Shrimp Ceviche recipe with a little mango thrown in.

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