Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

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

Ingredients

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

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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