Crabmeat Apple And Mango Salad On Cumin Apple Chips Recipes

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CRABMEAT, APPLE, AND MANGO SALAD ON CUMIN APPLE CHIPS

Categories     Salad     No-Cook     Apple     Mango     Crab     Fall     Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 13



Crabmeat, Apple, and Mango Salad on Cumin Apple Chips image

Steps:

  • Make dressing:
  • Purée apple, shallot, and garlic with vinegar and salt in a blender, scraping down sides several times, until very smooth. With motor running, add oil in a slow stream, then blend until emulsified and very smooth, about 30 seconds.
  • Make salad:
  • Gently stir together crab, mango, apple, cilantro, and 6 tablespoons dressing, then season with salt.
  • Just before serving, put 1 apple chip on each of 6 plates and top each chip with about 3 tablespoons crab salad. Layer with another chip and another 3 tablespoons crab salad, then top each stack with 1 more chip. Drizzle plates with some of remaining dressing and serve immediately.

For dressing
1 medium Granny Smith apple, chopped (1 cup)
2 tablespoons chopped shallot
1 large garlic clove, chopped
2 tablespoons cider vinegar
3/4 teaspoon salt
2/3 cup extra-virgin olive oil
For salad
1 lb jumbo lump crabmeat
1/2 large firm-ripe mango, peeled, pitted, and cut into 1/4-inch dice (1/2 cup)
1 medium Granny Smith apple, cut into 1/4-inch dice
1/3 cup chopped fresh cilantro
Cumin apple chips

CRAB AND APPLE SALAD WITH LEMON DRESSING

A Donna Hay recipe from our Sunday Herald. Russ wanted this saved so we can make it next year when we get back to crab country! The recipe gives no prep time so I'm guessing and suggests it feeds 8-I'd have thought 4 would be more like it so that's what I'm suggesting. I have also halved the amount of dill as I love it but think a half cup would be too much. Remember an Aussie teaspoon contains 4 teaspoons!

Provided by JustJanS

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Crab and Apple Salad With Lemon Dressing image

Steps:

  • Place the apple, celery, dill, lemon juice and crab in a bowl and toss gently to combine then set aside.
  • To make the dressing, place the ingredients in a bowl and stir to combine.
  • To serve, top the lettuce leaves with the crab mixture, then drizzle over the dressing.

Nutrition Facts : Calories 167.4, Fat 10.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 267.2, Carbohydrate 18.6, Fiber 4.7, Sugar 8.1, Protein 2.6

1 apple, sliced into matchsticks, Granny Smith suggested
3 celery ribs, sliced thinly
1/4 cup dill, chopped
1 tablespoon lemon juice
500 g blue crab meat, flaked
1 romaine lettuce hearts, trimmed
1/2 cup whole-egg mayonnaise
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
sea salt and fresh ground black pepper

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