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Crab
Mango Cucumber Salad
recipe and photograph by
www.finedinings.com
Recipe Type: salad, crab, seafood, shellfish, mango, fruit
Prep Time: 25 min
Total Time: 25 min
Servings: 8
Ingredients:
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 freshly chopped mint
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 moulds (I use 8 ounce tomato sauce cans, ends removed and cleaned)
Instruction:
In a medium size bowl carefully mix together the first 9 ingredients.
For a beautiful presentation, place ring moulds on individual plates, spoon equal amounts of the crab mango cucumber salad into
the ring moulds, 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.
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Wine
recommendation: Pinot Grigio; Reisling |
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