Minggu, 17 April 2011

Crab Salad

If a recipe calls for only a few (of my favorite) ingredients it will for sure make it on my "to do" list. Mangos and Crab meat in it I thought it has to be good. For all these special recipes, you have to buy the best quality ingredients that you can afford and find. The mango should be ripe to the point and the crab meat chunky and flavorful.
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.

Crab Salad
(Jean-Georges Vongerichten)

1 garlic clove
1 shallot
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)

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