Featured Community Recipe: Mango Crab Salad By: Andrew Sanders
recipe: serves 4 takes about 15 minutes
10 ounces fresh-cooked crab meat, picked over for shell fragments
2 tablespoons mayonnaise
2/3 cup peeled and finely diced mango
1/3 cup roasted, peeled and diced red bell pepper
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives
2 cups mesclun or other bitter greens;(
Mesclun is a mixture of young, small salad greens, especially baby lettuces such as mache, endive, oak leaf, and radicchio.)
Wrap the crab meat tightly in a clean kitchen towel to absorb any excess water. Place the crab meat in a bowl and add the mayonnaise. Using a fork, mix together thoroughly.
Add the mango, bell pepper, cayenne pepper, 1 tablespoon of the chives and salt and black pepper to taste. Mix gently until all the ingredients are evenly distributed.
Scatter the salad greens evenly over individual plates. Divide the crab mixture equally among the plates, mounding it on top of the greens. Sprinkle the remaining 1 tablespoon chives evenly over the top and serve immediately.