Crab and Mango Salad
Serves 2 - Appetizer portions
4 ounces Jumbo Lump Crabmeat, picked clean
1 ½ ounces Crème Fraîche
2 teaspoons Chives, sliced thin
½ ounce Sunflower Sprouts
2 ounces Charred Heirloom Tomatoes, sliced ½” thick
3 ounces Mango, sliced thin
6 teaspoons Olive Oil
6 teaspoons Mango Vinegar, recipe below
½ ounce Snap Peas, blanched and sliced thin
½ ounce Radish, sliced thin using a mandolin
1 ounce Cane Vinegar
1 Crispy Cracker, for garnish
Method of Prep:
Heat a large skillet on high heat. Add a thin layer of blended oil to the hot skillet and wipe out most of the oil so that the skillet isn’t dry but you can’t see any running oil when you tilt it.
Place tomato slices in the skillet with an inch of space in between each slice and char for 5 minutes. Do not remove until you can see a black rim around each slice. After 2 min of charring, turn the heat down slightly. Very carefully, remove the slices with a metal fish spatula. Only cook one side of the tomato, and then spread out on a sheet pan to cool.
Once you’ve charred all the tomatoes, drizzle with olive oil and cane vinegar. Season each with salt and pepper. Cut the tomato slices into quarters.
Blanch the snap peas in boiling water for 10 seconds, and then chill immediately in ice water. Slice thinly on the bias.
Toss crabmeat with crème fraîche and chives, and season with salt.
Toss radishes, peas and sprouts with olive oil and season with salt.
Plate up: Lightly drizzle the inner rim of the plate with mango vinegar. Place two separate spoonful’s of crab on top of the mango vinegar. Alternating ingredients, lean 3 slices of charred tomato, peas, mango and radishes on the crab. Spread sprouts over the crab and vegetables. Season the salad with additional mango vinegar and garnish with a crispy cracker.
1 pint White Wine Vinegar
Peel, slice and puree the mango. Add the pureed mango to a good white wine vinegar. Infuse for a week in an airtight container, then strain.