TC Recipe: Crab & Mango Salad

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Signature Viognier
Serves 2

Crab & Mango Salad

Ingredients

  • 4 oz Crab meat, cooked and chilled
  • 1 Ripe mango, cut into chunks
  • 2 c. Arugula
  • 1 ea Avocado
  • 8 Italian parsley leaves
  • ¼ c. Lemon juice
  • ¾ c. Olive oil
  • 1 tsp. Dijon mustard
  • Salt and pepper

Preparation

Lemon Vinaigrette:
Blend the lemon juice and Dijon mustard. Add a pinch of salt. Slowly add the Olive oil.

In a mixing bowl add the crab meat, mango, parsley leaves, and lightly coat with lemon vinaigrette. Season to taste with salt and pepper.

Lay the arugula on a plate. Add the crab salad. Top with fresh avocado. Enjoy