Tropical Crab Salad

Prep Time: 20 mins
Cook Time 5 mins (croutons)
Yield: 4
​INGREDIENTS
  • 440 grams Pier 717 lump crabmeat, picked over
  • 2 head green leaf lettuce, torn into bite-size pieces
  • 2 ripe mango, cut into cubes
  • 12 strawberries, hulled and halved
  • 2 medium tomato, diced
  • 4 slices white or sourdough bread, cubed
  • 1 cups alfalfa sprouts
  • 6 tablespoons calamansi juice (or lime juice)
  • 2 tablespoons fresh orange juice (optional, softens for wine pairing)
  • 10 tablespoons extra virgin olive oil, for the dressing
  • 2 tablespoons honey
  • 2 teaspoons Dijon mustard
  • 2 tablespoons butter or olive oil, for the croutons
  • 1 teaspoons salt
  • 0.5 teaspoons black pepper
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Steps
1.Make the croutons: Heat the 2 tablespoons butter or olive oil, for the croutons in a pan over medium heat. Toss in the 4 slices white or sourdough bread, cubed and toast, stirring often, until golden and crisp on all sides, about 5 minutes . Set aside to cool.

2.Whisk the calamansi vinaigrette: In a small bowl, whisk together the 6 tablespoons calamansi juice (or lime juice), 2 tablespoons fresh orange juice (optional, softens for wine pairing), 2 tablespoons honey, and 2 teaspoons Dijon mustard until smooth. Slowly stream in the 10 tablespoons extra virgin olive oil, for the dressing, whisking constantly until emulsified. Season with the 1 teaspoons salt and 0.5 teaspoons black pepper. Taste and adjust — it should be bright, lightly sweet, and balanced.

3.Prep the fruit and vegetables: Cube the 2 ripe mango, cut into cubes, halve the 12 strawberries, hulled and halved, dice the 2 medium tomato, diced, and tear the 2 head green leaf lettuce, torn into bite-size pieces. Keep everything chilled until you assemble — cold components make this salad sing.

4.Build the bed: On a wide white platter, pile the 2 head green leaf lettuce, torn into bite-size pieces loosely and high to create volume. Scatter the 2 medium tomato, diced cubes through the greens.

5.Arrange the crab and fruit: Gently mound the 440 grams Pier 717 lump crabmeat, picked over across the top, keeping the lump pieces intact — it's the star, so let it show. Nestle the 2 ripe mango, cut into cubes cubes and 12 strawberries, hulled and halved halves throughout for pops of color. Scatter the croutons.
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6.Crown and dress: Top the center with a delicate nest of 1 cups alfalfa sprouts. Drizzle the vinaigrette over everything just before serving, or serve it on the side so the greens stay crisp.