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Ingredients:

• 3 tablespoons orange juice
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 teaspoon grated orange peel
• 3 tablespoons olive oil
• 1/2 red onion, sliced paper-thin
• 1 pound fresh lump crabmeat, picked over, separated into chunks
• 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
• 1 large avocado, halved, pitted, peeled, sliced
• 12 large Boston lettuce leaves

Method:

• Combine first 4 ingredients in small bowl; whisk in oil. Season dressing with salt and pepper. Mix in onion; let marinate 15 minutes.
• Combine crabmeat, mango, and avocado in large bowl. Gently mix in dressing. Overlap ends of 3 lettuce leaves in center of each plate, forming bowl. Mound salad in lettuce bowls and serve.

Preferred Modifications

• Add more lime juice.
• Use minced shallots (1-2 Tbs) in place of the onions.
• Dice both the mango and avocado instead of slice.
• Add diced bell pepper. Add chili sauce (or tabasco) for heat.
• Add chopped cilantro.
• Use Belgium endive leaves instead of Boston lettuce.
• You can also replace the bell pepper with diced jicama.