Crab and Mango Salad Recipe



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Crab and Mango Salad, Crab Salad Recipe (photograph)







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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Fine Dining Gourmet Recipes and photograph created by Peggy Bucholz
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