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Salads Daniel Boulud's Maine Crab Salad With Mint/Coriander Dressing

chef.expert's picture
Ingredients
  Mint leaves 8
  Coriander leaves 12
  Fresh maine crabmeat 1 Pound
  Fresh lime juice 2 Tablespoon
  Olive oil 3 Tablespoon
  Hot sauce 8 Drop
  Firm ripe mango 1 Medium, peeled, seeded and cut into 1/4 inch dice to make 2 cups
  Cucumber 1 , peeled, seeded and cut into 1/4 inch dice to make 1 cup
  Crushed roasted peanuts 1 Tablespoon, unsalted
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Reserve 4 mint and coriander leaves for garnish and finely chop the rest.

MAKING
2) In a bowl, mix crabmeat with half lime juice, half oil, two-thirds of chopped herbs, 4 drops of hot sauce, salt and pepper to taste. Toss the mixture.
3) Place at the bottom of a glass bowl.
4) In another bowl, add mango and cucumber with remaining lime juice, oil, chopped herbs, hot sauce, and salt and pepper. Toss the mixture.
5) Arrange mixture evenly on top of crabmeat.

SERVING
6) Sprinkle peanuts and garnish whole herb leaves.
7) Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Chilling
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Crab
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
2

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