Crab salad with avocado and mango
Indulge in a flavorful blend of succulent crab, creamy avocado, and juicy mango in this delightful salad. Perfect for a refreshing and satisfying meal.
Ingredients:
- 2 large eggs
- Salt and freshly ground pepper
- 1 shallot, minced
- 1 tablespoon chopped fresh ginger
- 3 tablespoons fresh lime juice
- 2 teaspoons Asian fish sauce
- 3/4 cup plus 2 tablespoons canola oil
- 450g jumbo lump crabmeat
- 1 large mango, finely diced
- 1 Hass avocado, finely diced
- 2 tablespoons snipped chives
- Peppercress or watercress sprigs, for garnish
Instructions:
- Whisk the eggs vigorously in a medium bowl, then add salt and pepper for seasoning. Sieve the eggs and let them chill in the refrigerator for 1 hour.
- Combine shallot, ginger, lime juice, and fish sauce in a blender and blend until smooth. While blending, gradually pour 1/4 cup plus 2 tablespoons of oil in a thin stream until the mixture emulsifies. Transfer the sauce to a medium bowl. Mix in the crab, mango, avocado, and chives, then season with salt and pepper. Gently fold the salad until well combined and coated evenly. Chill the salad in the refrigerator.
- Heat the remaining 1/2 cup of oil in a large nonstick skillet until it shimmers. Slowly pour half of the beaten eggs into the hot oil in a lacy pattern using your fingertips; drizzle some hot oil over the eggs to make them puff and sizzle. Cook until the eggs are firm and golden, approximately 1 minute. Carefully move the lacy eggs onto a plate lined with paper towels. Repeat the process with the rest of the beaten eggs.
- Press a quarter of the crab salad into a 4-inch ring mold on a small plate, then remove the mold. Repeat this step for the other three servings. Place some of the lacy eggs over the crab and decorate with peppercress for garnish.
Summary:
- Calories: 2862 kcal
- Fat: 236 g
- Protein: 104 g
- Carbs: 99 g
- Potassium: 3390 mg
- Magnesium: 326 mg