Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette
Time: 35 minutes. Yuzu's ultra-aromatic, floral flavor makes it a knockout with seafood and mango. A soy-ginger mayo and a sprinkle of minced kaffir lime leaves add more layers of complexity. At Marinus restaurant at Bernardus Lodge in Carmel Valley, California, chef Cal Stamenov serves a deluxe all-crab first-course version of the recipe.
- Time: 35 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- Yuzu vinaigrette
- Finely shredded zest from 2 yuzus or 1 Meyer lemon
- tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka lemon juices
- teaspoon kosher salt
- teaspoon freshly ground black pepper
- fruity extra-virgin olive oil
- Soy-ginger mayo
- mayonnaise
- teaspoon minced fresh ginger
- teaspoon soy sauce
- Salad
- firm-ripe mangoes
- pound shelled cooked crab*
- pound peeled cooked tiny shrimp*
- ounces baby arugula
- kaffir lime leaves*, minced, or finely shredded zest from 2 limes