Jean-Georges Vongerichten's Crab Salad

Name: Jean-Georges Vongerichten's Crab Salad
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup minus 2 tablespoons all-purpose flour; 1 1/2 tablespoons sugar; 1 1/2 tablespoons cumin seeds; 2/3 cup white-wine vinegar; 1 1/2 tablespoons melted butter; 3 tablespoons water; 1 1/2 pounds crab meat; 2 small ripe tomatoes, cored and quartered; 1 1/2 shallots, peeled and coarsely chopped; 1 large clove garlic, peeled and chopped; 1 1/2 tablespoons lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sherry vinegar; 3 fresh basil leaves; Kosher salt and freshly ground black pepper to taste; 2 bunches of mache, about 2 cups, rinsed; 1 1/2 mangoes, peeled and cut into -inch dice

By Molly O'Neill

Total Time: About 30 minutes, plus refrigeration
Rating: 4(39)
Comments: Read comments

Featured in: Food; The Day The Chefs Ate Lunch

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Ingredients

Yield:6 servings

For the Cumin Crisps

1cup minus 2 tablespoons all-purpose flour
1½tablespoons sugar
1½tablespoons cumin seeds
⅔cup white-wine vinegar
1½tablespoons melted butter
3tablespoons water

For the Crab Salad

1½pounds crab meat
2small ripe tomatoes, cored and quartered
1½shallots, peeled and coarsely chopped
1large clove garlic, peeled and chopped
1½tablespoons lemon juice
3tablespoons olive oil
1½tablespoons sherry vinegar
3fresh basil leaves
Kosher salt and freshly ground black pepper to taste
2bunches of mache, about 2 cups, rinsed
1½mangoes, peeled and cut into -inch dice

Ingredient Substitution Guide

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Preparation

Step 1
To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
Step 2
Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
Step 3
To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
Step 4
Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.

Ratings

4 out of 5

39 user ratings

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Comments

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Helen5 years ago

Love the fresh tomato/shallot blend. I added to crab, with some chopped celery, lemon and a bit of mayo, S&P, and served open face on crisp toast. Delicious.

Linda7 years ago

The tomato dressing is really nice on crab, a good alternative to a mayo based dressing. I did not make the salad, but used the dressing instead to pour over crab and cappellini, adding additional cherry tomatoes and torn basil. Let the tomatoes marinate in the dressing for about an hour before adding warm noodles and more basil.

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