Fresh Crab with Mango Cucumber Salad
Be sure to see my Crab Louie served in stemmed glasses, too.
Prep Time: 25 min Total Time: 25 min Servings: 8
1/4 cup fresh Dungeness crab meat
1 mango, peeled and diced
1/2 English cucumbers, peeled and diced
juice from 2 limes
2 teaspoons extra-virgin olive oil
Salt, to taste
pepper, to taste
1 teaspoon mint, freshly chopped
1 teaspoon fresh Italian flat leaf parsley chopped
1 mango, peeled, cut into matchsticks
1/2 English cucumbers, peeled, cut into matchsticks
8 fresh mint sprigs, for garnish
small ring molds (I use 8 ounce tomato sauce cans, ends removed and cleaned)
In a medium size bowl carefully mix together the first 9 ingredients.
For a beautiful presentation, place ring molds on individual plates, spoon equal amounts of the salad into ring molds, press down lightly with the back of a spoon. Remove rings making sure the salad is piled as high as possible, garnish with matchsticks of mango and cucumber, add mint sprigs and serve.
|Wine recommendation: Pinot Grigio; Reisling|