Dungeness Crab and Mango Salad

Continuing with Dungeness crab season, this appetizer is excellent served with a glass of Vigioner or Chardonnay.


  • 1 lb dungeness crab, cracked and shells removed
  • 1 cup mango, diced
  • 2 1/2 tablespoons chives, minced
  • 1/2 cup jicama, peeled and diced
  • juice of 1 lemon
  • 1 teaspoon lemon zest
  • 1/2 tablespoon white wine vinegar
  • 1/2 cup sour cream
  • 1 teaspoon curry powder
  • freshly ground black pepper


  1. In a non-reactive bowl, mix the crab, mango, chives, and jicama.
  2. In a separate mixing bowl, whisk together the lemon, zest, vinegar, sour cream, curry, and black pepper to taste.
  3. Add the dressing to the crab mixture and mix thoroughly.
  4. Refrigerate for at least 2 hours before serving.

How Not to Screw It Up

  1. Make sure remove all of the shell from the crab. It’s a terrible feeling for you or a guest to get the inside of your mouth stabbed with crab shells. The jicama adds the crunch, not the crab shells.
  2. You can adjust the amount of curry to taste. Personally, I’m not a big fan of the curry powder taste and tend to only add about 1/2 teaspoon, but curry lovers like even more than the 1 teaspoon I recommend in the recipe. Just don’t over do it as the curry powder can overwhelm the whole dish.