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Ingredients
Crab Salad with Mango
- Ingredients
- 350 grams trimmed, cooked Crabmeat
- 1 small Cucumber
- 1 ripe Mango
- 1 Red onion
- 5 Tbsps olive oil
- 2 Tbsps White vinegar
- 1 Tbsp lemon juice
- 1 tsp Mustard
- ½ tsp liquid honey
- 1 small, red chili pepper
- salt
- freshly ground pepper
- 8 Basil
- Basil (for garnish)
Mix olive oil in a bowl with lemon juice, vinegar, honey and mustard and season with salt and pepper. Pour half of the vinaigrette in a second bowl, finely chop basil, add to the second bowl and mix. Pull crabmeat apart and refrigerate. Peel mango, cut fruit from core and finely chop. Peel and chop onion. Rinse chile pepper, remove seeds and ribs and chop very finely. Peel cucumber, cut in half lengthwise, scrape out seeds and cut into small cubes.
Mix cucumber in a bowl with 1/3 of crab and marinate in the vinaigrette with basil. Mix mango cubes in a bowl with onions and chile pepper and marinate in the vinaigrette without basil. Place a metal ring (diameter 8-10 cm or approximately 5 inches) on a plate, spoon some of cucumber mixture inside and lightly smooth with a spoon.
Then add a layer of mango onion mixture and press lightly. Continuing adding layers in this way until both mixtures are completely used. Follow this procedure to create 4 plates. Gently peel away the ring. Finally cover with cucumber and remaining crabmeat and serve garnished with basil leaves.