Tuesday, August 25, 2009

Curry Mango Crab Salad

This month, I have the honor of hosting Go Ahead Honey, It's Gluten Free - a round up of gluten free recipes. The theme is "Chill Out" - treats that are not cooked and/or served cold. Join us on Monday, August 31st as we eat well and beat the summer heat at the beach!

My entry is Curry Mango Crab Salad, which my husband and I ate for the first time in Bar Harbor, Maine on our mini honeymoon:

Ingredients (serves 4):
  • 3 T mayo
  • 1 T curry powder
  • 12 oz of fresh crab meat (I mix lump and claw meat together to save some $$$)
  • 1 mango, peeled and cubed
  • salt & pepper to taste

  1. Mix together mayo and curry powder.
  2. Add crab and mix gently - you don't want to break it up too much
  3. Gently fold in cubed mango.
  4. Add salt & pepper to taste.
My favorite way to serve this is in a martini glass with lettuce on the bottom and 2 or 3 corn tortilla triangles sticking up out of the glass. A great presentation!



  1. Kim, this looks delicious!

    I'm afradi that I'm not going to be able to take part this month as we'ree off to Spain for two weeks today and I just havent' had the time to post. I hope you get lots of lovely entries - I'll check out the round up because we will need some cooling food where we're going!

    x x x

  2. This is such a lovely little dish, Kim. I am such a crab fanatic myself. We just had steamed crabs for dinner on our screened porch with a nice little shower cooling things off as we ate. :-) Here we usually have three choices for crabmeat ... lump (or backfin), special (which is crabmeat other than lump or claws), and claw meat. I usually go for the special. It's much cheaper than lump and just right for such a dish IMO. Hubby likes it all though. ;-) I love the inclusion of the mango! How neat that you enjoyed this dish in Bar Harbor on your honeymoon. We love Bar Harbor. :-)

    Can't wait to see all the entries! Thanks for hosting!