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directions:
Combine all of the ingredients for the Champagne
Vinaigrette in a mixing bowl. Whisk well to combine. In a
separate mixing bowl, combine the crabmeat, mango, green
onion, kosher salt and cayenne pepper. Pour the dressing
over the mixture and gently fold the salad ingredients to
mix, being careful to not break up the crabmeat lumps. Fan
6-8 tomato rounds on two plates and sprinkle each with a
small pinch of kosher salt. Divide the crab and mango salad
mixture between the two plates and serve.
Contributed by Addie Martin from Culicurious
mango and
crabmeat salad
Makes 2 servings
Prep time: 20 minutes
ingredients:
Champagne Vinaigrette
2 tablespoons champagne vinegar
¼ cup + 2 tablespoons safflower oil
½ teaspoon kosher salt
½ teaspoon Dijon mustard
Dash of cayenne pepper
Crab and Mango Salad
½ pound lump crabmeat
1 mango, peeled, pitted and diced
2 tablespoons thinly sliced green onion tops
½ teaspoon kosher salt
Dash of cayenne pepper
2 small whole tomatoes, sliced into 6-8 rounds
Pinch of kosher salt
