Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette
Photo by Styling: Karen Shinto

Ingredients

  • 1 teaspoon minced fresh ginger
  • ½ pound peeled cooked tiny shrimp*
  • Soy-ginger mayo
  • ¼ cup fruity extra-virgin olive oil
  • Yuzu vinaigrette
  • 1/3 cup mayonnaise
  • ¼ teaspoon kosher salt
  • + 10 more ingredients
    • 4 kaffir lime leaves*, minced, or finely shredded zest from 2 limes
    • 5 ounces baby arugula (2 qts. lightly packed)
    • Finely shredded zest from 2 yuzus or 1 Meyer lemon
    • 1 teaspoon soy sauce
    • ½ pound shelled cooked crab* (or use all shrimp)
    • 1 ½ tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices
    • Salad
    • 2 firm-ripe mangoes
    • 1/8 teaspoon freshly ground black pepper
    • 1 ½ tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices

1. Make vinaigrette: In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside. 2. Make mayo: In a small bowl, stir together all ingredients. Chill until used. 3. Cut cheeks from mangoes, peel fruit, and thinly slice crosswise. Cut remaining fruit from pits,...

View full recipe at My Recipes

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