Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Curried Crab Salad with Mango-Mojo Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Curried Crab Salad with Mango-Mojo Sauce Empty Curried Crab Salad with Mango-Mojo Sauce

    Post by Lobo Sat 16 Jan 2016, 7:47 pm

    Curried Crab Salad with Mango-Mojo Sauce Img89l
    Curried Crab Salad with Mango-Mojo Sauce
    Curried Crab Salad with Mango-Mojo Sauce Translucent
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    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Servings: 4
    Lime juice, garlic, oregano and cumin are some of the seasonings often found in the archetypal Cuban spiced vinaigrette known as mojo. Those same flavors, combined with a puree of sweet and aromatic fresh mango, give this sophisticated seafood salad a refreshing kick.






    • 15

    Ingredients:


    • 1 lb. asparagus, tough ends removed
    • 1 mango, peeled, pitted and sliced
    • 1 Tbs. fresh lime juice
    • 1 small garlic clove, chopped
    • 3/4 tsp. ground cumin
    • 1/4 cup water, if needed
    • 1/2 lb. fresh-cooked crabmeat, broken into
        pieces and picked over to remove any
        shell fragments
    • 1 cup peeled, seeded and chopped cucumber
    • 1/3 cup fat-free mayonnaise
    • 1/4 cup snipped fresh chives, plus more for
        garnish (optional)
    • 1 1/2 tsp. curry powder
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Curried Crab Salad with Mango-Mojo Sauce Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

    Directions:

    Bring a saucepan three-fourths full of water to a boil over high heat. Add the asparagus and boil for 3 minutes. Drain and immerse in cold water to stop the cooking. Drain again. Cut all but 8 of the asparagus on the diagonal into 3/4¿inch lengths. Set aside.

    In a blender, combine the mango, lime juice, garlic and cumin and blend until smooth. If the mixture is too thick, thin to a sauce consistency with the water. Set the sauce aside.

    In a bowl, combine the cut asparagus, crabmeat, cucumber, mayonnaise, the 1/4 cup chives and curry powder. Mix well and season with salt and pepper.

    Arrange the crab salad on a plate. Garnish with the reserved asparagus spears and a sprinkling of chives. Pass the sauce at the table.
    Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).
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