Crab Parfait takes about 20 minutes from beginning to end. Watching your figure? This dairy free and pescatarian recipe has 261 calories, 23g of protein, and 9g of fat per serving. This recipe serves 4. If you have ketchup, mustard, parsley, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Fruit And Yogurt Parfait Recipe (grapes And Granola Parfait), amaranth yogurt parfait – popped amaranth parfait with fruits, and amaranth yogurt parfait – popped amaranth parfait with fruits.
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.
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.
Serve with toasted baguette slices.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Parfait on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "