Weekly Recipe for us busy moms!- Simply The Best Crab Salad

Simply The Best Crab Salad

This recipe is from Jean-Georges, New York.  It is a favorite of mine as I can use it in so many different ways.  I serve it for our family dinner, as an appetizer at dinner parties, or on little passed crisps.  I put it in a martini glass, on a plate, or use a metal ring to form a shape of a tower.  It takes 20 minutes max to make and plate.  Enjoy!

1 garlic clove
1 shallot
1 medium tomato, cut into chunks (note: you are supposed to peel and seed tomatoes before you do this, however to do it quickly you CAN omit this step)
5 large basil leaves
3 tbl extra virgin olive oil
2 tbl sherry vinegar
salt and pepper
1 pound crab meat (fresh)
1 mango, peeled and cubed
cracker

STEP 1:
Combine the garlic, shallot, tomato, basil, oil and vinegar in a blender and puree.  Add salt and pepper to taste.  You can make this dressing 2 to 3 days in advance.

STEP 2:
Add enough of the dressing to the crab to moisten it (you will probably not need all of it: use the rest within a day or two as a salad dressging.  Taste and correct seasoning, if necessary.  (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 1 day.)

STEP 3:
Serve the crab with the mango, and top with a crisp.

Here are some serving suggestions:

1) In a martini glass put a layer of cubed avocado, cubed tomato, cubed mango, crab, one basil leaf for decoration.

2) Take a tall metal ring and put a layer of cubed avocado, cubed tomato, cubed mango, and crab.  Push down and compress.  Remove the ring and top tower with basil.  You can also put baby greens on the side or small chopped tomatoes.  Many variations work!

ENJOY