Chilled spicy pumpkin-mango crab salad
This salad is bursting with flavors and can be enjoyed at any time of year, on any occasion. It's a fancy dish that looks high-end when you're expecting guests, but it's also a soulful companion on a dull weekday.
Ingredients
- 2 tbsp Fresh lime juice
- 1 Ripe sweet mango cut
- ½ lb Lump crab meat
- 1 tbsp Honey
- 300 g Roasted pumpkin chilled and diced
- 4 Fresh mint leaves
- 3 tbsp Extra virgin olive oil
- 3 Drops of white wine vinegar
- A dash of milder chili flakes
- A pinch of sea salt
Instructions
- Begin by halving the pumpkin and roasting it in the oven until it caramelizes.
- That usually takes 30-40 minutes at 400 degrees F.
- Allow it to cool before dicing it.
- Choose a sweet, ripe mango and cut it into small, even pieces. In a large mixing bowl, combine all of the ingredients.
- Crumble the crabmeat into rustic pieces and combine with the lime juice, sea salt, honey, chili flakes, olive oil, and white wine vinegar in a mixing bowl.
- Cover them tightly with a lid after thoroughly mixing them.
- Allow them to infuseand chill in the refridgerator for 2-3 hours before serving with fresh mint leaves.
- It pairs well with a glass of semi-sweet white wine and some fresh garlic toast.
Notes
The sweetness of the pumpkin and ripe mango is perfectly countered with the lime’s zesty state and the vinegar. Honey and chili are spicing it up perfectly. If you have fresh crabs, the best way is to gently steam them before incorporating them into your salad. You can elevate this delicacy by adding some star anise or roasted pumpkin seeds.