Crab, Mango and Cucumber Salad with Mango Coulis

This is a favorite of mine. You can also serve it in an avocado half.

The full recipe of mango Cooley makes more than you need but I love to add cumin, garlic and smoked paprika add it over salmon when I cook it.

1 tablespoon extra virgin olive oil

1 ripe mango, peeled and cut into a small dice

1/8 cup water

1 teaspoon lime zest

1/8 cup lime juice

salt and pepper

Heat the olive oil in a small pan and add the mango and season it with salt and pepper. Cook, stirring for about 3 to 4 minutes until the fruit is very tender. Add the water and bring it to a boil and pull it off the heat. Let it cool down a little Bit and add the zest and the lime juice and then blend well.

1 pound fresh lump crab meat

1 1/2 tablespoons lime juice

3 tablespoons extra virgin olive oil

1 tablespoon cilantro leaves chopped fine

2 tablespoons mint leaves chopped fine

1 medium mango, peeled and cut into 1/4 inch dice

1 cucumber, partially peeled, seeded and cut into ¼ inch dice

Tabasco softs to taste

2 tablespoons unsalted peanuts roughly chopped

salt and pepper

Season the crab meat with the lime juice, olive oil, and the cilantro and mint and salt and pepper. Add Tabasco to taste. Toss everything together. Top with the peanuts and serve on a lettuce leaf with the coulis on the side.