Hotel Paulin Snow Crab Salad with Avocado & Mango

Snow Crab Salad

Make this hotel paulin snow crab salad with avocado and mango. Toss with Asian vinaigrette.

Yield: 4 servings

Course:

Ingredients

  • Asian Vinaigrette:
  • ½ cup (125 ml) rice vinegar
  • Grated rind from one lime
  • ¼ cup (50 ml) fresh lime juice
  • 1 tbsp (15 ml) finely chopped fresh ginger
  • 1 tbs (15 ml) Kikoman Lite Soy Sauce
  • 1-2 tbsp (15-25 ml) bottled Chili Garlic Sauce
  • 1-2 tbsp (15-25 ml) bottled Hoisin Sauce
  • 1 tbsp (15-25 ml) bottled sweet Thai chili pepper sauce
  • 2 tbsp (25 ml) brown sugar
  • 2 tbsp (15 ml) sesame seed oil
  • 1 cup – 1 ¼ (250- 300 mL) vegetable oil
  • Salad:
  • Mixed bag of salad greens
  • 2 bunches of bean thread noodles, softened in hot water,
  • drained and chilled*
  • 1 mango, thinly sliced
  • 1 avocado, sliced into quarters
  • 8 oz (225 g) fresh crab meat (legs and/or salad meat)
  • 2 tbsp (25 ml) fresh cilantro, chopped
  • 2 tbsp (25 ml) chopped roasted red peppers
  • Mayonnaise to taste
  • 4 fresh large crab claws
  • 2-3 green onions, julienned (place in ice water)
  • Toasted black & white sesame seeds
  • Fresh cilantro leaves for garnish

Directions

  1. Mix together all vinaigrette ingredients and finish by whisking in oil. Adjust quantity to taste.
  2. Toss noodles in a bit of dressing to season and place on ¼ on each salad.
  3. Place salad greens on plate and lay mango slices on top.
  4. Place ¼ avocado on top of noodles.
  5. Mix crab meat, chopped cilantro, red peppers together with a small amount of mayonnaise and a bit of the Asian dressing to moisten. Place crab mixture on top of each of the avocado quarters.
  6. Lean one crab claw on the avacodo of each salad and garnish with green onion.
  7. Garnish with sesame seeds and fresh cilantro.

Tips/Techniques

To soften bean thread noodles, pour enough boiling water to cover noodles and let soak 7 minutes, then drain.
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