|
|
| JUMBO LUMP CRAB AND MANGO STUFFED ARTICHOKE LEAVES WITH CITRUS DIJON DRESSING AND MICROGREENS |
|
 |
| Ingredients |
2 Fresh Artichokes
1 Ripe Mango
1 lb Jumbo Lump Crabmeat, picked
1 T Red Pepper, finely diced
1 T Yellow Pepper, finely diced
1 t Jalapeno Pepper, finely diced
1/4 c Fresh Cilantro, chopped
1 Lemon, zested and juiced
1 Lime, zested and juiced
1 Orange, zested and juiced
2 T Dijon Mustard
1 c Olive Oil
1/4 c Rice Wine Vinegar
2 T Sugar
1 T Fresh Chives, chopped
1 oz Microgreens
Salt and Pepper
|
|
|
|
|
|
|
| Method |
| Pick and clean crabmeat. Peel and finely dice mango.
Boil and simmer whole artichokes in salted water with
lemon juice until stem is soft (about 30-45 minutes).
Place artichokes in ice water.
When artichokes are cool enough to handle, discard first
layer of leaves.
Carefully peel off artichoke leaves (you should get about a
dozen good-sized leaves) and snip off the small thorn on
the end of each leaf.
Set leaves aside and allow to dry.
Zest lemon, lime and orange into blender.
Squeeze all three fruits and add juice, rice wine vinegar,
sugar and Dijon mustard into blender.
Slowly blend ingredients folding in olive oil to make the
marinade.
Season crabmeat with salt and pepper to taste.
Toss in diced mango, fresh herbs and peppers then gently
mix in the marinade.
Let mixture marinate for 15-20 minutes.
Place one tablespoon of crabmeat/mango mixture atop
each artichoke leaf, top with a pinch of micorgreens and
arrange on a platter for serving. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
