Mangoes Stuffed with Crab
Appetizers • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Canned Crabs 5 oz
- Mango 2 pieces
- Orange Bell Peppers 1 piece
- Mayonnaise 2 tablespoons
- Cream 4 tablespoons
- Sugar 1 teaspoon
- Meyer Lemon Juice 1 teaspoon
- Green peppercorns 1 teaspoon
- Grated Ginger Root 1 tablespoon
- Peppermint leaves to taste
Step-by-Step Guide
Step 1
Wash the mangoes, dry them, and cut them in half lengthwise.
Step 2
Remove the pit, scoop out the flesh from the halves, leaving about 5 mm to the skin, and cut the fruit flesh into small cubes.
Step 3
Wash the bell pepper, dry it, and roast it in the oven until the skin bursts.
Step 4
Peel off the skin.
Step 5
Cut the pepper in half, carefully remove the seeds and membranes, and slice the halves into thin strips.
Step 6
Gently pull apart the crab in a sieve, rinse it with cold water, and let the water drain.
Step 7
Mix the mayonnaise with the mango cubes, cream, sugar, lemon juice, green peppercorns, grated horseradish, and crab.
Step 8
Fill the mango halves with the mixture and garnish the dish with strips of bell pepper and peppermint leaves.
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