Sauce:
Heat the olive oil in a small pan over medium heat. Add the mango, season with
salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very
tender. Add water, bring to a boil and remove from heat. Stir in lemon juice.
Pour the mixture into a blender and purée until smooth. Chill.
Alternatively, if you are pressed for time, put all of the sauce ingredients
into a blender and purée.
Salad:
In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the
chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco
sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking
up the larger lumps of crab meat. Set aside.
In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of
lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and
salt and pepper to taste. Mix gently with a spoon, taking care not to mush
the avocado pieces.
Using small tureens or desert bowls for individual molds, layer the crab
mixture and the mango avocado mixture. It doesn't really matter which you
layer first. In the photo above I've layered the mango avocado mixture first.
Chill in the refrigerator for 1 to 2 hours.
When you are ready to serve, gently remove the salads from the molds onto
individual plates. Serve the sauce on the side. Garnish with cilantro leaves.
For a tasty added touch if you have them, arrange peeled sections of ruby
red grapefruit around the salads. The grapefruit provides a flavorful complement
to the crab salad.
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