3 TBSP orange juice
1 TBSP fresh lime juice
1 TBSP honey
1 tsp grated orange peel
3 TBSP olive oil
1/2 red onion, sliced paper thin
1 lb. fresh lump crabmeat
1 large mango (15-16 oz), peeled, pitted, cubed
Boston Lettuce / or hears of romaine lettuce
I. Combine first 4 ingredients in a small bowl. Whisk in oil; season with salt & pepper.
Mix in onion, and let marinate for at least 15 minutes.
II. Combine crabmeat, mango and avocado in a large bowl. Gently mix in the dressing. Overlap ends of 3 lettuce leaves in center of each plate forming a bowl. Mound salad in lettuce bowls and serve.
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