Simply the Best Crab Salad

“This recipe is from Jean-Georges, New York. I found it on Millie-YOR's blog. Here are some serving suggestions: 1) In a martini glass put a layer of cubed avocado, cubed tomato, cubed mango, crab, one basil leaf for decoration. 2) For a nice luncheon sandwich put a layer of sliced avocado, mango, crab, on a croissant. 3) Take a tall metal ring and put a layer of cubed avocado, cubed tomato, cubed mango, and crab. Push down and compress. Remove the ring and top tower with basil. You can also put baby greens on the side or small chopped tomatoes.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the dressing: Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree.
  2. Add salt and pepper to taste.
  3. You can make this dressing 2 to 3 days in advance.
  4. 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.
  5. Taste and correct seasoning, if necessary. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.).
  6. Serve the crab with the mango on top.
  7. See above (recipe description) for other serving suggestions.

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