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Mango & Crab Salad Recipe

Ingredients

Basic Aioli (recipe below)

Mango – flesh sliced in wedges

1/2# Dungeness or Maryland Blue Crab (backfin or lump; cooked and picked)

1 tsp. tarragon, chopped (reserve sprig for garnish)

2 Tbsp. red pepper, diced (for garnish)

English cucumber cut into 1 inch boats – seeds removed (for appetizer salad)

1 c. arugula

Lemon vinaigrette (recipe below)

Crab Salad

Lightly toss crab with aioli and fresh tarragon.

  1. Plate crab salad in cucumber boat and garnish with slice of mango & red pepper.
  2. Perfect for amuse bouche or appetizer buffet.

For salad plating (perfect for lunch or first course)

 Toss arugula with lemon vinaigrette.  Place in a mound on chilled plate.

  1. Fan mango on plate.
  2. Place scoop of crab salad on mango.
  3. Garnish with red pepper and sprig of tarragon.

Lemon Vinaigrette

2 Tbsp. lemon juice, freshly squeezed

1 Tbsp. shallot, minced

1 tbsp. fresh herbs, chopped (thyme, fennel, tarragon, basil, dill or parsley)

½ c. olive oil

Salt and pepper

Combine ingredients above.

  1. Season to taste with salt, pepper and fresh herbs.

Basic Aioli

2 egg yolks

1 tsp. dry mustard

½ tsp. sea salt

Pinch cayenne pepper

1 Tbsp. lemon juice, freshly squeezed or champagne vinegar

1/4 c. olive oil

Place yolks in blender and pulse until thick.

  1. Add seasonings and lemon juice until combined.
  2. Gradually add oil until mixture thickens.

Serves 2 as salad; Makes 8 cucumber boats.

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