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Crab, Arugula and Mango Salad

Crab, Arugula and Mango Salad

Rate this recipe

4 Votes

4

servings

0:20

Preparation

0:00

COOKING

0:20

TOTAL TIME

Imprimer ma sélection

Ingredients

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dressing:

1 tsp.
(5 mL)
cumin seeds, dry roasted

1 Tbsp.
(15 mL)
grainy mustard

2 Tbsp. + 1 tsp.
(35 mL)
cider vinegar

1/4 cup
(60 mL)
extra virgin olive oil

1 tsp.
(5 mL)
clover honey

salt & pepper to taste

salad:

1 1/2 cups
(375 ml)
snow crab legs (about 8), cooked and shelled

4 cups
(1 L)
Arugula

1/2 cup
(125 mL)
red onion, thinly sliced

1 cup
(250 mL)
fresh julienned mango

3 Tbsp.
(45 mL)
roasted pumpkin seeds

salt & pepper to taste

Imprimer ma sélection

Preparation

Salad:

With a mortar and pestle, lightly crush roasted cumin seeds but not into a powder.

In a bowl, combine cumin, mustard, apple vinegar, olive oil and clover honey.

Whisk to emulsify.

Season and set aside.

Salad:

In a large bowl, combine crab meat, arugula, red onion, julienned mango and pumpkin seeds.

Add dressing and toss with tongs to coat arugula evenly.

Season and serve.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.