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Crab and Mango Salad

Food Network Canada
YIELDS
4 servings
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Ingredients

Crab and Mango Salad

400
g fresh crabmeat
2
Tbsp finely grated lemon zest
2
Tbsp finely grated lime, zest
½
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
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Directions

Step 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.

Step 2

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

Step 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.

Step 4

In a small bowl mix lime juice, lemon juice, & palm sugar. Whisk in lemon oil. Add chopped shallots & ½ of fresh mint. Allow to infuse for at least 15 minutes.

Step 5

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.

Step 6

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

Step 7

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.

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