Crab Arugula Salad with Blue Cheese Dressing

Crab Arugula Salad with Blue Cheese Dressing

Another great summer recipe by my friend, Chef Chris Katechis, and so quick to make.

Crab Arugula Salad with Blue Cheese Dressing

16 oz lump crab meat, picked over to remove any bits of shell
1 Avocado cut in cubes
1 Mango cut in cubes $2.99 each (price subject to change)
Crumble Blue Cheese on top
Salt and Pepper
Blasamic vinegar
Extra Virgin Olive Oil


1. Wisk Balsamic vinegar and olive oil with salt, and pepper.  Dressing can be of great variety depending on individual taste.

2.  Start with the arugula for each side plate, then topped with small slices mango, cut up in cube Avocado, sprinkle the cranberries, crumble blue cheese, and top with Crab dipped in Butter.  Serves 2

3. Served with crusty bread and a glass of wine this would make for a refreshing summer lunch or light dinner.



I mostly remember when I lived in Africa running wild, and I could not get enough to eat Mangoes.  African mango (Irvingia gabonensis), also known as bush mango, is indigenous to Africa. It has a fleshy fruit often used to make wine, and it is a good source of fat, carbohydrates and fiber. All parts of the plant can be used, but the kernel or seed is the part that is utilized the most for medicinal purposes.~healthyeating

Mangoes, WholeFood Store.
*Cranberries are antioxidants and anti-inflammatory compounds may protect the brain
from age-related memory and coordination loss, according to Tufts University research. 

In a study published in the British Journal of Nutrition, people who drank a glass of 
unsweetened cranberry juice a day increased their HDL, or good, cholesterol by about 
10 percent.