Tahitian Crab Salad with Mango Pineapple Vinaigrette HL
Ingredients (10 batches)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | lb | Crab meat , lump |
| 8.00 | oz | HELLMANN'S Light Mayonnaise , 204 7/16 oz. Packets 204 x 0.44 OZ |
| 1.00 | pc | Vanilla Beans , scraped |
| Salt & Pepper, as needed | ||
| 1.00 | cup | tomato , small dice |
| 16.00 | floz | HELLMANN'S® Mango Pineapple Vinaigrette, 2/1 gallon 2 x 1 GA |
| 2.00 | pc | Avocados , small dice |
| 1.00 | cup | Mango , small dice |
| 2.00 | cup | Lettuce , frisee |
| 2.00 | oz | Basil oil |
| Fresh herbs to taste |
Preparation
In medium bowl, combine crabmeat with mayonnaise and vanilla; season to taste.
In separate bowl, season tomatoes and moisten with vinaigrette.
For each serving, place a layer of tomatoes in ring mold and pack down. Top with a layer of avocado; pack down. Top with layer of crab salad and a layer of mango.
To place, place ring mold in center of plate. Place frisee around the plate; add fresh herbs and vinaigrette. Garnish with basil oil. Rmove ring mold and serve immediately.
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