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0 votes | 815 views
Servings: 4

Ingredients

Cost per serving $5.39 view details
  • 400 gm fresh crabmeat
  • 2 Tbsp. finely grated lemon zest
  • 2 Tbsp. finely grated lime, zest
  • 1/2 c. diced mango
  • 2 x Japanese cucumber, thinly, sliced
  • 1/3 c. fresh cilantro, leaves
  • 1/3 c. fresh Italian parsley, leaves Vinaigrette
  • 4 Tbsp. juice of lime
  • 3 Tbsp. lemon juice
  • 1 Tbsp. brown sugar
  • 2 Tbsp. lemon oil
  • 2 Tbsp. shallot, very finely minced
  • 1/3 c. leaves of fresh mint, sliced Lemon Oil
  • 3 lrg lemon, washed
  • 1 c. grape seed oil

Directions

  1. In a separate bowl mix the crab meat, lemon zest, lime zest, mango & the remaining mint together. Toss with a little vinaigrette & season with salt and freshly grnd white pepper.
  2. In a medium bowl, toss cucumber ribbons, cilantro & parsley leaves with sufficient vinaigrette to lightly coat. Season with a little sea salt.
  3. On 4 individual plates, place a little crab/mango mix in the centre. Place a small amount of herb/cucumber mix on top. Serve immediately.
  4. Vinaigrette:In a small bowl mix lime juice, lemon juice, & palm sugar. Whisk in lemon oil. Add in minced shallots & 1/2 of fresh mint. Allow to infuse for at least 15 min.
  5. Lemon Oil:Remove lemon zest & cut into julienne. Combine oil & zest in a heavy saucepan. Bring to a simmer over medium low heat. Simmer for 1-2 min, remove from heat & allow to cold.
  6. Place in an airtight container & chill overnight. Strain through a cheesecloth lined sieve. Keep refrigerated till ready to use.
  7. To Serve:On 4 individual plates, place a little crab/mango mix in the centre. Place a small amount of herb/cucumber mix on top. Serve immediately.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 284g
Recipe makes 4 servings
Calories 174  
Calories from Fat 14 8%
Total Fat 1.6g 2%
Saturated Fat 0.31g 1%
Trans Fat 0.0g  
Cholesterol 89mg 30%
Sodium 342mg 14%
Potassium 688mg 20%
Total Carbs 19.55g 5%
Dietary Fiber 2.7g 9%
Sugars 13.19g 9%
Protein 22.05g 35%

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