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1 Make the sauce: Heat 1 Tbsp extra virgin olive oil in a small pan over medium heat. Add dice mango from 1 whole mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender.
Add 1/4 cup water, bring to a boil and remove from heat. Stir in 1 teaspoon of 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.
2 Gently combine crab meat with mint, shallots, lime juice, olive oil, cilantro, tabasco: In a bowl place the crab meat, 2 teaspoons of the cilantro, 1 teaspoon of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of extra virgin 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.
3 Combine mango, avocado, olive oil, lime juice, cilantro, mint, tabasco: In a separate bowl add diced mango from one whole mango, diced 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.
4 Assemble the salad: 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 dessert 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.