| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour08 |
2 |
servings |
INGREDIENTS
| 7 |
oz |
Fresh crab meat |
| 1 |
|
Ripe mango |
| 4 |
|
Pink radishes; sliced |
| 1 |
|
Sprig mint; leaves only, cut fine julienne |
| 1 |
|
Lemon; juiced |
| 2 |
oz |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper |
| 1 |
pt |
Mesclun |
INSTRUCTIONS
Clean the crab meat to remove all the remaining shells. Add the mango
that you have cut into very small dice, radishes and the fresh mint.
Mix the lemon juice with the olive oil to obtain the vinaigrette and
season it to taste with salt and pepper. Mix some of it with the crab
and keep the remaining vinaigrette to season the mesclun. This recipe
yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9376) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Remi Lauvand
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