Salad Recipes: Crab Mango by Recipe Cottage

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	Crab Mango

		CRAB MANGO SALAD 1 garlic clove 1 shallot 1 tomato, peeled, seeded, chopped 5 basil leaves 3 Tbsp extra virgin olive oil 2 Tbsp sherry vinegar salt pepper 1 lb crab meat 1 mango peeled and cubed 2 Tbsp minced shallot 1 Tbsp minced tarragon 2 Tbsp grainy mustard 1/2 cup red wine vinegar 1/4 cup softened butter 1 cup flour 6 Tbsp white vinegar 1/2 cup water 2 Tbsp sugar 1 Tbsp cumin seeds 2 Tbsp melted butter Combine garlic, shallots, tomaato,basil, oil and vinegar in blender and puree. Add salt and pepper to taste. Add just enough dressing to crab to moisten. Combine shallot, vinegar and tarragon in pan and reduce until almost dry. cream the butter and mustard in bowl. When reduction is cooled add butter and mustard and mix. Preheat oven to 450. Combine flour and sugar in a bowl. Whisk in vinegar until smooth. stir in cumin seeds and butter. Add enough water to make a smooth, spreadable mix, about 1/2 cup. Brush batter very thinly into 2-inch circle on a nonstick baking sheet. Bake about 5 minutes until cool. Remove from tray and serve immediately or store in covered container a few days.