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Here is a memorable treat especially in the warm summer months
because
it is cool as a cucumber and refreshingly delicious;
I like to serve
this crab course with fresh mint when the main entree is also a seafood,
they go so well together.
Instead of arranging everything separate on the
plate as the French do,
I prefer to toss the ingredients together,
all the flavors can enter your mouth at the same time,
which to me is
more enjoyable, and of course,
this type of presentation is also
less time consuming..
Be sure to see my
Crab Louie
served
uniquely in a stemmed glass, photograph included.
also more of my Gourmet Salads
with pictures
Crab
and Mango Salad
recipe and photograph by
www.finedinings.com
Serves 8
1/4 cup fresh Dungeness crabmeat
1 mango, peeled and diced
1 mango, peeled, cut into matchsticks
1/2 English cucumber, peeled and diced
1/2 English cucumber, peeled, cut into matchsticks
juice from 2 limes
2 teaspoons extra-virgin olive oil
Salt and pepper, to taste
1 teaspoon freshly chopped mint
1 teaspoon fresh Italian flat leaf parsley chopped
8 fresh mint sprigs, for
garnish
small ring molds (I use 8 ounce tomato sauce cans, ends removed and
cleaned)
Mix together crab, diced mangos, diced cucumber, lime juice, oil, salt, pepper, chopped mint
and parsley.
For a beautiful presentation spoon equal amounts
into ring molds on individual plates, pile as high as possible; remove the ring, garnish with
matchsticks of mango and cucumber, add mint sprigs
and serve.
Wine
recommendation: Pinot Gris; Dry Riesling
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