Crab Parfait

Name: Crab Parfait
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 slice Toasted baguette; 1 Tbsp capers; 1 pinch Pinch cayenne pepper; 454 grams crabmeat, shredded; 1 teaspoons dry mustard; 1 lemon, juiced; 1 teaspoons ketchup; 2 mangoes, diced; 3 Tbsps mayonnaise; 473 milliliters baby mixed greens, chopped fine; 1 Tbsp chopped parsley; 4 servings Salt and pepper, to taste; 1 shallot, minced

Crab Parfait is a dairy free and pescatarian recipe with 4 servings. One serving contains 248 calories, 23g of protein, and 9g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of baguette, mangoes, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon.

Ingredients you will need

Salt And Pepper

Mustard Powder

Lemon Juice

Mayonnaise

Champagne

Crabmeat

Ground Cayenne Pepper

Ketchup

Mango

Parsley

Shallot

Capers

Equipment you will use

Whisk

Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses.

Ingredients you will need

Greens

Crab

Serve with toasted baguette slices.

Ingredients you will need

Baguette

Equipment

Whisk

Ingredients

Servings:

1slice

Toasted baguette 1Tbsp

capers 1pinch

Pinch cayenne pepper 454grams

crabmeat, shredded 1teaspoons

dry mustard 1

lemon, juiced 1teaspoons

ketchup 2

mangoes, diced 3Tbsps

mayonnaise 473milliliters

baby mixed greens, chopped fine 1Tbsp

chopped parsley 4servings

Salt and pepper, to taste 1

shallot, minced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.