It’s Stupendous Salad Week Day 3! Last December my entire (9 of us at the time) family were all together for the first time in over a year. To celebrate I made a six course meal highlighting some of the locations we had each been over the past year. One of my sisters spent a month in Thailand (thai flavors), and Joe and I had spent some time in California (avocado). Voila, Thai Crab Salad with Avocado and Mango.
The original recipe from Food and Wine suggests adding a drizzled fried egg on this. I didn’t think it really did anything for the dish, on top of which it went from being a simple, quick recipe to a semi-complicated one. Also I added cilantro and arugula, cause yum.
Photo Credit: California Avocados (Creative Commons)
1 large mango
1 Haas avocado
16 ounces of jumbo lump crab meat
1 medium shallot minced
1 tablespoon of chopped cilantro
1 tablespoon of ginger minced
3 tablespoons of lime juice
2 teaspoons of fish sauce
1/4 cup of vegetable oil
arugula for garnish
- Combine shallot, ginger, lime juice, and fish sauce in a small bowl. Using a hand blender, blend together. As you blend, drizzle in oil and emulsify.
- Dice mango and avocado. Combine mango, avocado, cilantro and crab in bowl. Fold in dressing.
- Pack in four inch ring (or any kind of mold apparatus you have). Garnish with arugula.