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Mangrove Crab salad Recipe

Beautiful grab salad with sliced tomatoesEditor’s Note: RFT’s Ski & Dive Editor Yvette Cardozo traveled to the tropical paradise of Kosrae to dive and take in all the wonders of this little-known Pacific oasis, including the food. Check out her story about her Kosrae adventure.

Fish recipes in Kosrae tend to be simple … some greens, some heat, a plate. The creamy lime dressing is what sets all that apart. I wound up eating the following crab salad three nights in a row I liked it that much.

Recipe courtesy Kosrae Village Ecolodge & Dive Resort www.kosraevillage.com

Salad base per serving:

* two cups of greens – leaf cabbage, romaine lettuce, spinach leaves or any other leafy green, torn into small bits.

* one hard boiled egg, quartered and placed on the outside edges of the salad

* sliced cucumber

* sliced tomato

* about 2 tablespoons diced red onion

* 4 ounces of crab meat placed on top of the greens

 

Serve with creamy lime dressing on the side:

* 3 tsp lime juice

* 1 raw egg (use pasteurized eggs if you are concerned about safety)

* 1/4 tsp mustard

Process above ingredients 15 seconds in blender or food processor

Add 1 cup mild oil (eg: corn, canola) very slowly to spinning blender

 

After dressing is thick, slowly add to the mix in the blender and continue blending:

* 1 dill pickle

* 1/4 tsp salt

* 1/4 tsp white pepper

* 1/4 tsp hot sauce

 

Read all about Yvette’s diving and foodie adventure in the Micronesian paradise of Kosrae.

 



Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.