This no-cook crab salad with mango is all effortless elegance - The Washington Post

This recipe is what came to mind when I closed my eyes and imagined what I'd like to be eating as I sit on my sofa, champagne flute in hand, for my quiet night at home watching the ball drop this New Year's Eve. I don't own silk pajamas, but I may have to get a pair to complete the picture.

Like that loungewear, this plate is pure elegance and ease, a finger food of crisp endive spears cradling succulent crab salad. (If you can't find endive, little gem lettuce leaves work well.)

The lump crab is tossed with diced fresh mango to tease out its juicy sweetness, while jalapeño and lime perk it up and thinly sliced scallion brings a savory element. A touch of mayonnaise ties the ingredients together ever so lightly with a subtle creaminess.

Showered with fresh cilantro, the salad looks like a celebration, and it tastes like one, too. It's my edible wish to all, for a bright, healthy and pleasurable year to come.

Ingredients

• 8 ounces lump crabmeat, picked over for shells and cartilage
• 1/4 cup finely diced ripe mango
• 1 medium scallion (white and green parts), thinly sliced
• 2 tablespoons finely diced jalapeño (seeded for less heat)
• 1 lime, finely zested and juiced (you will need 1 teaspoon zest and 2 tablespoons juice)
• 1 tablespoon mayonnaise
• 1/4 teaspoon fine salt
• 12 large endive leaves (from 2 large endives)
• 2 tablespoons torn fresh cilantro leaves

In a medium bowl, stir together the crab, mango, scallion, jalapeño, lime zest and juice, mayonnaise and salt until combined.

Divide the crab salad among the endive leaves and place on a serving plate. Sprinkle with the cilantro leaves and serve.

Nutrition Information

Per serving (3 endive leaves with 6 tablespoons salad), based on 4.

Calories: 130; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 51 mg; Sodium: 381 mg; Carbohydrates: 12 g; Dietary Fiber: 9 g; Sugar: 3 g; Protein: 13 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian's or nutritionist's advice.

From cookbook author and registered nutritionist Ellie Krieger.