For the cumin crisps:
- 1 cup minus 2 tablespoons all-purpose flour
- 1 ½ tablespoons sugar
- 1 ½ tablespoons cumin seeds
- ⅔ cup white-wine vinegar
- 1 ½ tablespoons melted butter
- 3 tablespoons water
For the crab salad:
- 1 ½ pounds crab meat
- 2 small ripe tomatoes, cored and quartered
- 1 ½ shallots, peeled and coarsely chopped
- 1 large clove garlic, peeled and chopped
- 1 ½ tablespoons lemon juice
- 3 tablespoons olive oil
- 1 ½ tablespoons sherry vinegar
- 3 fresh basil leaves
- Kosher salt and freshly ground black pepper to taste
- 2 bunches of mache, about 2 cups, rinsed
- 1 ½ mangoes, peeled and cut into -inch dice
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
349 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 24 grams protein; 117 milligrams cholesterol; 648 milligrams sodium
- To make the crisps, preheat the oven to 425 degrees. In a small bowl, mix together the flour, sugar and cumin seeds. Add the vinegar, butter and water and mix thoroughly, but do not overmix.
- Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet. Bake until golden, 3 to 5 minutes. Cool on wire racks.
- To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible. Refrigerate. In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth. Season to taste.
- Slowly stir the tomato sauce into the crab meat. Coat the crab, but do not soak it. Place 3 scoops of crab salad on each of 6 plates. Place a cumin crisp between each scoop. Garnish with the mache and the mangoes.