Friday, June 19, 2015

Crab & Avocado Salad with Mango and Ginger

Light, healthy and delicious, this tower of Crab & Avocado Salad with Mango and Ginger makes a stunning first course or light al fresco feast. Luscious layers of nutrition-rich diced avocado, neon-pink pickled ginger and sweet dense white crabmeat are set over a decorative round of thinly sliced cucumber and finished with a crown of sweet vitamin rich juicy mango and drizzled with a tangy Balsamic Fig Glaze, for an easy and impressive sensational summer salad. Taking advantage of pre-packaged tubs of premium crabmeat, makes indulging in this sweet and succulent crustacean a quick and easy treat. 

Crab & Avocado Salad with Mango and Ginger
Serves 4

1 lb crab meat, such as Phillips Crab Claw
6 tbsp mayonnaise
2 avocado, finely diced
1 ripe mango, diced
1 tbsp pickled ginger
1 english cucumber, finely sliced
1 tbsp vegetable oil

12 sprigs of fresh flowering chive
2 tbsp chives, finely chopped
2 tbsp black and white sesame seeds
Balsamic & Fig Glaze

Combine the crab and mayonnaise in a large bowl and mix until thoroughly combined. To plate the dish, start with a round of sliced cucumber on each serving dish. Using a ramekin lightly brushed with vegetable oil, layer a portion of the crab, followed by a few slices of pickled ginger topped with chopped avocado and press down firmly to compact the mixture. Invert into the middle of the cucumber ring and top with a mound of chopped mango. Garnish with a flurry of finely chopped chives, some sesame seeds and finish with a drizzle of Balsamic Fig glaze. Top with sprigs of flowering chive and serve.

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