Crab Salad Mango, Avocado, Tropical
List of Ingredients
Crab Salad With Mango, Avocado and Tropical Fruit Puree
1 small cantaloupe
2 Tbsp. lemon juice
1/2 fresh pineapple
Sugar
2 Tbsp. fresh cilantro leaves
Crabmeat
In food processor fitted with metal blade, puree melon (rind removed,
seeded, cut into chunks). Pour puree into medium mixing bowl. Puree
pineapple (trimmed, cored, cut into chunks); add it to melon puree.
Tie up chopped cilantro in 5-inch square of cheesecloth. Add sachet
to puree. Add lemon juice; mix puree thoroughly. Cover and
refrigerate from 1/2 hour to overnight. Before serving, add pinch
sugar if necessary. Prepare Crabmeat, below. Ladle fruit puree around
edges of crab mold; serve chilled. Makes 4 servings.
Crabmeat
2 cups jumbo lump crabmeat
2 Tbsp. fresh cilantro leaves
1 1/2 Tbsp. jalapeno pepper
1/2 cup fresh mango
1 1/2 Tbsp. Nuoc Mam fish sauce
1/2 cup fresh avocado
2 Tbsp. lemon juice
In medium mixing bowl, combine crabmeat (carefully picked), jalapeno
(seeded, if desired, and minced), fish sauce (found in Asian
markets), lemon juice and roughly chopped cilantro. Fold carefully
with rubber spatula to prevent breaking up lumps of crabmeat. Place
ring mold (or round cookie cutter that is about 2 inches tall and 2
1/2 inches wide) on each of 4 chilled plates. Scoop 2 tablespoons of
avocado (halved, pitted) from shell and place at bottom of mold. Pack
it down lightly with back of spoon. Place 1 tablespoon mango (peeled,
pitted, diced) on top of avocado; press it down gently. Place final
layer of crabmeat mixture; smooth off top with flat side of knife.
Lift ring mold off carefully. Repeat process on remaining plates.
-- From Patrick O'Connell's "The Inn at Little Washington:Recipe
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