This is a crab salad that has been served at JG Vongerichtens restaurants for years. I added a splash of Tabasco to get some heat in this otherwise very mild salad and it tasted wonderful.
1 garlic clove
1 medium tomato, peeled, seeded, and cut into chunks
about 5 large basil leaves
2 tablespoons sherry vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 pound picked-over crab meat
1 mango, peeled and cubed
1. Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree. Add salt and pepper to taste. You may set this dressing aside for 2 or 3 says before using it.
2. Add enough of the dressing to the crab to moisten it (you will probably not need all of it, use the rest within a day or two as a salad dressing). Taste and correct the seasoning, if necessary. (You may prepare the recipe in advance up to this point, refrigerate in a covered container for up to a day.)
3. Serve the crab with the mango, and with Cumin Crisps and Mustard Butter or bread and butter (I used regular crackers instead of the Cumin Crisps)