Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

Name: Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby arugula (2 qts. lightly packed); 0 teaspoons freshly ground black pepper; 227 grams shelled cooked crab* (or use all shrimp); 1 teaspoon minced fresh ginger; 0 teaspoons kosher salt; 2 Finely shredded zest from yuzus or 1 Meyer lemon; 4 kaffir lime leaves*, minced, or finely shredded zest from 2 limes; 2 firm-ripe mangoes; 4 servings Soy-ginger mayo; 79 milliliters mayonnaise; 59 milliliters fruity extra-virgin olive oil; 4 servings Salad; 227 grams peeled cooked tiny shrimp; 1 teaspoon soy sauce; 4 servings Yuzu vinaigrette; 2 Tbsps fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices

Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette is a gluten free, dairy free, and pescatarian main course. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 468 calories, 25g of protein, and 32g of fat. This recipe serves 4. A mixture of firm-ripe mangoes, ginger, crab, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the mangoes you could follow this main course with the Coconut Panna Cotta with Passionfruit and Mangoes as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Make vinaigrette: In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.

Ingredients you will need

Vinaigrette

Olive Oil

Pepper

Juice

Salt

Equipment you will use

Whisk

Bowl

Make mayo: In a small bowl, stir together all ingredients. Chill until used.

Ingredients you will need

Mayonnaise

Equipment you will use

Bowl

Cut cheeks from mangoes, peel fruit, and thinly slice crosswise.

Ingredients you will need

Mango

Fruit

Cut remaining fruit from pits, peel, and thinly slice.

Ingredients you will need

Fruit

In a medium bowl, stir crab and shrimp with 2 tbsp. vinaigrette to blend.

Ingredients you will need

Vinaigrette

Shrimp

Crab

Equipment you will use

Bowl

In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture.

Ingredients you will need

Vinaigrette

Arugula

Mango

Crab

Equipment you will use

Bowl

Sprinkle with lime leaves.

Ingredients you will need

Lime Leaves

Serve mayo on the side to dot over salads.

Ingredients you will need

Mayonnaise

*Buy shelled crab from a good fish market, or shell your own meat from a 1 3/4-lb. cooked crab (less pricey). Look for sustainable, wild Oregon pink shrimp. Find kaffir lime leaves at Asian markets.

Ingredients you will need

Kaffir Lime Leaves

Cooked Crabmeat

Shrimp

Crab

Fish

Meat

Equipment

Whisk

Bowl

Ingredients

Servings:

142grams

baby arugula (2 qts. lightly packed)0teaspoons

freshly ground black pepper 227grams

shelled cooked crab* (or use all shrimp)1teaspoon

minced fresh ginger 0teaspoons

kosher salt 2

Finely shredded zest from yuzus or 1 Meyer lemon 4

kaffir lime leaves*, minced, or finely shredded zest from 2 limes 2

firm-ripe mangoes 4servings

Soy-ginger mayo 79milliliters

mayonnaise 59milliliters

fruity extra-virgin olive oil 4servings

Salad 227grams

peeled cooked tiny shrimp 1teaspoon

soy sauce 4servings

Yuzu vinaigrette 2Tbsps

fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.