New Recipes Crab and Mango Salad - ★Cooking Recipes★

Directions for: Crab and Mango Salad

Ingredients

Crab and Mango Salad

400 g fresh crabmeat

2 Tbsp finely grated lemon zest

2 Tbsp finely grated lime, zest

cup diced mango

2 Japanese cucumber, thinly, sliced

cup fresh cilantro, leaves

cup fresh Italian parsley, leaves

Vinaigrette

4 Tbsp juice of lime

3 Tbsp lemon juice

1 Tbsp brown sugar

2 Tbsp lemon oil

2 Tbsp shallot, very finely chopped

cup leaves of fresh mint, sliced

Lemon Oil

3 large lemon, washed

1 cup grape seed oil

To Serve

Directions

Crab and Mango Salad

1. In a separate bowl mix the crab meat, lemon zest, lime zest, mango & the remaining mint together. Toss with a little vinaigrette & season with salt and freshly ground white pepper.

2. In a medium bowl, toss cucumber ribbons, cilantro & parsley leaves with enough vinaigrette to lightly coat. Season with a little sea salt.

3. On 4 individual plates, place a little crab/mango mixture in the centre. Place a small amount of herb/cucumber mixture on top. Serve immediately.

Vinaigrette

1. In a small bowl mix lime juice, lemon juice, & palm sugar. Whisk in lemon oil. Add chopped shallots & of fresh mint. Allow to infuse for at least 15 minutes.

Lemon Oil

1. Remove lemon zest & cut into julienne. Combine oil & zest in a heavy saucepan. Bring to a simmer over medium low heat. Simmer for 1-2 minutes, remove from heat & allow to cool.

2. Place in an airtight container & refrigerate overnight. Strain through a cheesecloth lined sieve. Keep refrigerated until ready to use.

To Serve

1. On 4 individual plates, place a little crab/mango mixture in the centre. Place a small amount of herb/cucumber mixture on top. Serve immediately.

See more: Citrus, Lunch, Summer, Salad, Fruit, Shellfish, Picnic