 |
 |
|
|
|
|
|
|
|
|
|
|
|
|
Serves Four
Tropical Fruit Purée:
1 each small cantaloupe, peeled, seeds discarded
1/2 each fresh pineapple, peeled and cored
2 tablespoons lemon juice
2 tablespoons roughly chopped cilantro
Sugar to taste
Crab Salad:
2 cups jumbo crabmeat, carefully picked over
1-1/2 tablespoons minced jalapeño pepper
2 tablespoons lemon juice
1-1/2 tablespoons fish sauce (nuoc nam)*
1/2 cup halved fresh avocado, with the pit removed
1/4 cup diced fresh mango
*Available at Asian markets
|
|
|
|
 |
|
|
Crab Salad
Recipe By: chef Patrick O'Connell
Winning
Styles Cookbook
Winning Styles...
A
veritable all-star team of super chefs who reveal the stories
behind their success as well as more than 100 recipes - all
complemented by stunning full-color photography throughout by
John Ormond. - here is a sample recipe...
Method
For the Tropical Fruit Purée:
Purée the melon in a food processor fitted with a metal blade
and pour the mixture into a medium-size bowl. Purée the pineapple
and add it to the melon purée. Add lemon juice and mix the purée
thoroughly. Tie up the chopped cilantro in a 5-inch square of
cheesecloth. Add the cilantro sachet to the purée. Cover and
refrigerate at least 1/2 hour or overnight. Before serving,
add a pinch of sugar if necessary.
For the Crab Salad:
Combine crabmeat, jalapeño, lemon juice and fish sauce in a
medium-size mixing bowl. Fold carefully with a rubber spatula
to prevent breaking up the lumps of crabmeat. Place a ring mold
(or a round cookie cutter that is about 2 inches tall and 2-1/2
inches wide) on each of four chilled plates. With a teaspoon,
scoop 2 tablespoons of avocado from the shell and place at the
bottom of the mold. Pack down lightly with the back of the spoon.
Place 1 tablespoon of mango on top of the avocado, and press
it down gently. Place a final layer of the crabmeat mixture
and smooth off the top with the flat side of a knife. Lift the
ring mold off carefully. Repeat this process on the remaining
plates.
To Finish and Serve:
Ladle the tropical fruit purée around the edges of the crab
mold and serve chilled.
 Winning
Styles
Recipe Recipes from the James Beard Foundation
by Elin Jeffords
List Price: $42.00
Buy
It Online
|
|
|
Message
Boards
