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.
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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.
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