Crab Salad With Mango And Mint Food

CRAB MANGO AND AVOCADO SALAD

Steps:

• Sauce directions:.
• Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
• Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.
• Crab salad directions:.
• 1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
• 2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
• 3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
• Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.

CRAB SALAD WITH MANGO SALSA

Steps:

• NOTES: You will need 4 parfait glasses or large wine glasses.
• For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
• In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
• Serve with sliced limes on top.

CRISPY SQUID AND STONE CRAB SALAD WITH RED PEPPER-MANGO VINAIGRETTE, MINT, CILANTRO AND CHERRY PEPPERS

Steps:

• For the vinaigrette: Place all ingredients in a blender and process until smooth; season with honey, salt and pepper to taste.
• For the crab and squid salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
• Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter; if it is too thick add more water a few tablespoons at a time. Then season with salt and pepper.
• Season squid and crab with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate and season immediately with salt. Repeat with the remaining squid and crab, dipping into the batter then frying in batches.
• Place the greens in a bowl and drizzle with about 1/4 cup of the mango-red pepper vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and crab around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with cilantro leaves and chopped mint.

MEL'S CRAB SALAD

Steps:

• Gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. Refrigerate overnight, stirring occasionally. Stir again just before serving.