Simply the Best Crab Salad with Mango - Ferrari-Carano

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Simply the Best Crab Salad with Mango

Soups and Salads

Serves 4

Crab and mango served on watercress with fresh homemade vinaigrette. The dressing can be made up to 3 days ahead. Use the extra dressing on your favorite green salad.

Dressing

01

Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and purée . Add salt and pepper to taste. You may set this dressing aside for 2 or 3 days before using it.

Combine & Serve

01

Add enough of the dressing to the crab to moisten it (you will probably not need all of it; use the rest within a day or two as a salad dressing). Taste and correct seasoning, if necessary. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.)

02

Serve the crab with the mango on a bed of watercress that you have lightly tossed with salt and extra virgin olive oil.

Ingredients

Dressing

  • 1 garlic clove
  • 1 shallot
  • 1 medium tomato, peeled, seeded, and cut into chunks
  • About 5 large basil leaves
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp sherry vinegar
  • Salt and white pepper, to taste

Combine & Serve

  • 1 pound picked-over crab
  • 1 mango, peeled and cubed
  • 1 bunch watercress, cleaned
  • Salt
  • 2 Tbsp extra virgin olive oil