Wednesday, November 13, 2013

Thai Crab and Mango Salad with Lime Pineapple Jalapeño Mint Dressing

Thai Crab Salad with Lime Pineapple dressing

Dungeness Crab fresh out of the Pacific Ocean in a Thai style salad. Fresh mango, cucumber, basil, cilantro, mint, avocado, carrots, green onions, and mixed greens. For the dressing I blended pineapple, jalapeño, mint and lime.

No oils, no dairy, no gluten. Paleo. Local.

Thai Crab-and-Green-Mango Salad

Ingredients:

- 2 or 3 fresh whole Dungeness Crabs
- 2 mangos
- 1 or 2 cucumber
- 1/2 cup basil
- 1/4 cup cilantro
- 1/2 cup mint
- 3 scallions, green parts only
- 3 carrots, finely julienned
- 1/2 pineapple cut and blended
- 1/4 cup fresh lime juice
- Mixed greens or 2 bunches of watercress
- Sriracha
- 1/2 cup fish sauce







Thai Crab-and-Green-Mango Salad

Start with the carrots since they will need to marinate for about an hour. Chop or julienne. Mix the fish sause and sriracha in a bowl and add carrots. Set aside and get to the dressing next.

How to cook and clean fresh crab

In a VitaMix blend the pineapple, 2 tablespoons of fresh mint and the fresh lime juice. Place this mix into a bowl and add the scallions (green onions) and fish sauce.

Thai Crab-and-Green-Mango Salad

Place this in the fridge to settle.

Thai Crab-and-Green-Mango Salad

After cooking your crab for about 10 minutes, clean it. If you need instructions on how to do this, please check out How to Cook and Clean a Crab.

Thai Crab-and-Green-Mango Salad

Chop the greens and the mango and mix in a very large bowl.


Thai Crab-and-Green-Mango Salad

Now you can drain the carrots from their bath and place them in the bowl of mixed greens. NOTE: Toss the carrot bath mix. You do not need or want that in your salad.

Drizzle the pineapple dressing on the mixed greens and toss until evenly distributed.

Thai Crab-and-Green-Mango Salad

Do not add the crab to this large mixing bowl. Plate the mixed greens and top with fresh crab.

Thai Crab-and-Green-Mango Salad

Garnish with the avocado and left over cucumber and serve cold.




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