Crab Mango Cucumber Salad

This is the perfect salad for your summer gatherings.
Mini Salad

This creative summer salad has been a Stroudsmoor appetizer for several community events, including the President’s Dinner for East Stroudsburg University. Chefs David and Gerard have modified the salad to work with other fruits and vegetables like – avocado, papaya, tomato, artichoke or fennel. Each change becomes the perfect fit for the main course of the menu.

Ingredients (8 servings) Prep: 25 min
Total: 25 min                                    
Alternative Ingredients:
1/4 Cup
Snow Crab meat
Popcorn Shrimp or poached salmon filet
1
Mango peeled and diced finely
Avocado, papaya, tomato, 1 can artichoke hearts, 4 stalks fennel, think of your own combo!
1/2
English Cucumber peeled and diced finely
Stick with a cucumber, but maybe one from your garden or farm market
2
Limes, juiced for mixture – zest for garnish
Lemon
2 teaspoons
extra-virgin olive oil
Grapeseed oil
Salt & Pepper
to taste
Sub in crushed red pepper for a bold taste
1 teaspoon
freshly chopped mint
Keep the mint
1 teaspoon
fresh Italian flat leaf parsley chopped
Cilantro or Basil
1
Mango peeled and cut into matchsticks pieces
Pick your poison!
1/2
English Cucumber peeled and cut into matchsticks
Stick with the cucumber
8
fresh mint leaves for garnish
Basil leaves, chopped parsley or cilantro – match your preferred ingredient
8 small ring molds
If a professional mold is not available, use an 8 oz. vegetable can with both ends removed
Use a large ice cream scoop

Quick Steps

  1. In a medium bowl carefully mix together the first eight ingredients – gingerly blending until well mixed. Chill for 30-minutes to an hour.
  2. Use your ring molds for plate presentation, place molds on individual plates, spoon equal amounts of the crab mango cucumber salad into the ring molds, press down lightly with the back of a spoon, fill again.
  3. Remove rings making sure the salad appears to have a domed top, garnish with matchsticks of mango and cucumber, add mint sprigs and serve with flatbread like Naan or Pita.

Pick Your Plate:

Try a Triangle Plate – placing the salad in the center of the triangular plate, finish with your garnish. Cut the flatbread in triangular pieces and serve it with a side of seasoned olive oil.