Louisiana Blue Crab Salad With Mango, Cucumber and Avocado

Makes 12 appetizer servings. Recipe is from the Louisiana Seafood Promotion and Marketing Board.

11/2 lbs. jumbo lump crabmeat

3/4 cup olive oil, divided

1/2 cup lemon juice, divided

2 tbls. fresh tarragon

1 cup diced chives

Salt and pepper, to taste

1 cup diced cucumbers

1 cup diced mango

1 cup diced red bell pepper

3 avocados, cut into wedges

6 heads frisée lettuce, trimmed and washed

1. Combine crab, 6 tablespoons olive oil, 3 tablespoons lemon juice, tarragon and chives. Season with salt and pepper, toss to combine and reserve.

2. Combine cucumbers, mangoes and red peppers. Toss with 3 tablespoons olive oil and 2 tablespoons lemon juice. Toss to combine and reserve.

3. Divide mango-cucumber mixture into 12 portions. Place 1 portion each in the center of 12 chilled plates. Divide crab salad into 12 portions. Place 1 portion on top of each mango-cucumber mixture. Place an avocado wedge on each plate.

4. Season frisée lettuce with 3 tablespoons lemon juice and 3 tablespoons olive oil. Toss to combine. Top each crab salad with lettuce.