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September 2002 BOSTON
Crab Salad in Cucumber-Mango Juice with Candied Jalapenos
Thomas John, Mantra - Boston, MA
Adapted by StarChefs

Yield: 4 appetizer servings

For the spicy remoulade:

  • 2 Tablespoons mayonnaise
  • 1/2 teaspoon capers
  • 1/2 teaspoon cornichons, chopped
  • 1/2 teaspoon dried red chili flakes
  • 1 sprig cilantro
  • Juice of one medium lemon

Combine all ingredients in a bowl, cover and chill until ready to use.

For the Crab Salad:

  • 3/4 pound lump crabmeat, shredded
  • Juice of one medium lemon

Mix lightly and add salt to taste.

For the cucumber-mango juice:

  • 1 unpeeled cucumber, pureed in a blender or food processor until smooth
  • 1/2 peeled mango, pureed similarly
  • 1 teaspoon cumin seeds
  • 1 teaspoon oil

Toast cumin seeds in a hot pan with oil until they are brown and aromatic. Add seeds to the cucumber and mango juice and season to taste.

Make candied jalapeno:

  • 1 jalapeno, seeded and julienned
  • 1 cup water
  • 1 cup sugar

Bring sugar and water to a boil. Add jalapeno and boil 20 minutes. Drain and cool.

To Assemble:
Spoon 1/2 Tablespoon of the spicy remoulade into the crab and mix gently. Mold approximately 3 ounces of the crab salad in a shallow bowl, then turn out onto a chilled plate. Top with frisee or other greens if desired. Ladle cucumber-mango juice around the crab and top with a few slivers of candied jalapeno. Serve immediately.

 
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