Seafood recipes |
Crab and Mango Salad |
400 g fresh crabmeat 2 tbsp finely grated lemon zest 2 tbsp finely grated lime, zest 1/2 cup diced mango 2 Japanese cucumber, thinly, sliced 1/3 cup fresh cilantro, leaves 1/3 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 1/3 cup leaves of fresh mint, sliced Lemon Oil 3 large lemon, washed 1 cup grape seed oil |
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. In a medium bowl, toss cucumber ribbons, cilantro & parsley leaves with enough vinaigrette to lightly coat. Season with a little sea salt. 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. Place in an airtight container & refrigerate overnight. Strain through a cheesecloth lined sieve. Keep refrigerated until ready to use. |