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Crab
and Mango Salad
recipe and photograph by
www.finedinings.com
Serves 8
1/4 cup fresh Dungeness crab meat
1 fresh mango, peeled and diced
1 fresh mango, peeled, cut into matchsticks
1/2 English cucumber, peeled and diced
1/2 English cucumber, peeled, cut into matchsticks
juice from 2 fresh limes
2 teaspoons extra-virgin olive oil
Salt and pepper, to taste
1 teaspoon fresh mint chopped
1 teaspoon fresh Italian flat leaf parsley chopped
8 fresh mint sprigs
small ring molds (I use 8 ounce tomato sauce cans, ends removed and
cleaned)
Mix crab with diced mango, diced cucumber, lime juice, oil, salt, pepper, chopped mint
and parsley.
Spoon equal amounts into ring molds on
individual plates; remove the ring and garnish with mango and cucumber matchsticks, mint sprigs
and serve.
Wine recommendation: Pinot Gris; Dry Riesling
Be sure to see my
Crab Louie Salad
served
uniquely in a stemmed glass, photograph included.
also my Gourmet Salads
with photographs
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