Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Mayonnaise

  2. 1/2 teaspoon 2 1/2ml Ketchup

  3. 1 Cayenne pepper

  4. 1/2 teaspoon 2 1/2ml Dry mustard

  5. 1 Shallot - minced

  6. 1/2 Lemon - juiced

  7. 1 tablespoon 15ml Chopped parsley Salt - to taste Freshly-ground black pepper - to taste

  8. 1 lb 454g / 16oz Crabmeat - shredded

  9. 1 tablespoon 15ml Capers

  10. 2 Mangoes - diced

  11. 2 cups 220g / 7.8oz Baby mixed greens - chopped fine Toasted baguette slices

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices. This recipe yields 4 servings.


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