Butter lettuce wraps are a great vehicle for this sweet and salty mango and crab salad — especially at a party — but it can also be served on a bed of torn lettuce leaves. Slideshow: More Crab Recipes
In a small mixing bowl, whisk together the orange juice, lime juice, honey, jalapeño, shallot and olive oil and season with salt and pepper. Set aside.
In a large bowl, gently combine the crabmeat, mango, avocado, chives and the vinaigrette. Divide salad equally between lettuce leaves. Drizzle with any additional vinaigrette.
The vinaigrette can be made up to three days ahead and refrigerated. Bring to room temperature before serving.