Crab Salad with Avocado and Mango

Name: Crab Salad with Avocado and Mango
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons Asian fish sauce; 177 milliliters canola oil; 2 Tbsps snipped chives; 2 larges eggs; 1 Tbsp chopped fresh ginger; 1 Hass avocado, finely diced; 3 Tbsps fresh lime juice; 454 grams lump crabmeat; 1 large mango, finely diced; 4 servings Salt and freshly ground pepper; 1 shallot, minced; 1 sprig Peppercress or watercress , for garnish

Crab Salad with Avocado and Mango is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe makes 4 servings with 613 calories, 25g of protein, and 52g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Head to the store and pick up jumbo lump crabmeat, canolan oil, chives, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

In a medium bowl, vigorously beat the eggs; season with salt and pepper. Strain the eggs and refrigerate for 1 hour.

Ingredients you will need

Salt And Pepper

Egg

Equipment you will use

Bowl

In a blender, combine the shallot, ginger, lime juice and fish sauce and puree. With the machine on, add 1/4 cup plus 2 tablespoons of the oil in a thin stream and blend until emulsified.

Ingredients you will need

Fish Sauce

Lime Juice

Shallot

Ginger

Cooking Oil

Equipment you will use

Blender

Transfer the dressing to a medium bowl.

Equipment you will use

Bowl

Add the crab, mango, avocado and chives to the dressing and season with salt and pepper. Fold gently until the salad is mixed and evenly dressed. Refrigerate the salad.

Ingredients you will need

Salt And Pepper

Avocado

Chives

Mango

Crab

In a large nonstick skillet, heat the remaining 1/2 cup of oil until shimmering. Using your fingertips, drizzle half of the beaten eggs into the hot oil in a lacy pattern; spoon some of the hot oil over the eggs so they puff and sizzle. Cook until set and golden, about 1 minute. Carefully transfer the lacy eggs to a paper towel-lined plate. Repeat with the remaining beaten eggs.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

On a small plate, pack one-fourth of the crab salad into a 4-inch ring mold; lift off the ring. Repeat for the remaining 3 servings. Drape some of the lacy eggs over the crab and garnish with the peppercress.

Ingredients you will need

Crab

Egg

Equipment

Ingredients

Servings:

2teaspoons

Asian fish sauce 177milliliters

canola oil 2Tbsps

snipped chives 2larges

eggs 1Tbsp

chopped fresh ginger 1

Hass avocado, finely diced 3Tbsps

fresh lime juice 454grams

lump crabmeat 1large

mango, finely diced 4servings

Salt and freshly ground pepper 1

shallot, minced 1sprig

Peppercress or watercress , for garnish

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 20 dollars.