Crispy Squid and Stone Crab Salad with Red Pepper-Mango Vinaigrette, Mint, Cilantro and Cherry Peppers
Crispy Squid and Stone Crab Salad with Red Pepper-Mango Vinaigrette, Mint, Cilantro and Cherry Peppers might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 796 calories, 28g of protein, and 45g of fat per serving. This recipe covers 44% of your daily requirements of vitamins and minerals. If you have cilantro leaves, salt and pepper, cilantro leaves, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
1
Place all ingredients in a blender and process until smooth; season with honey, salt and pepper to taste.
Ingredients you will need
Salt And Pepper
Honey
Equipment you will use
Blender
2
For the crab and squid salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside.
Ingredients you will need
Squid
Crab
Cooking Oil
Equipment you will use
Baking Sheet
Paper Towels
Kitchen Thermometer
Sauce Pan
3
Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter; if it is too thick add more water a few tablespoons at a time. Then season with salt and pepper.
Ingredients you will need
Salt And Pepper
All Purpose Flour
Water
Equipment you will use
Whisk
Bowl
4
Season squid and crab with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off. Fry until lightly golden brown and crisp.
Ingredients you will need
Salt And Pepper
Rice Flour
Squid
Crab
Dip
5
Remove with a slotted spoon and drain on the paper towel-lined plate and season immediately with salt. Repeat with the remaining squid and crab, dipping into the batter then frying in batches.
Ingredients you will need
Squid
Crab
Salt
Equipment you will use
Slotted Spoon
Paper Towels
6
Place the greens in a bowl and drizzle with about 1/4 cup of the mango-red pepper vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top.
Ingredients you will need
Salt And Pepper
Vinaigrette
Red Pepper
Peppers
Cherries
Greens
Mango
Equipment you will use
Bowl
7
Place the squid and crab around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with cilantro leaves and chopped mint.