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MARYLAND
CRAB OVER FRISÉE LETTUCE WITH TANGY MANGO JELLY |
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Ingredients
For Mango Jelly:
1 Oz. Unflavored Gelatin Powder
2 Oz. Hot Water
¼ Cup White Balsamic Vinegar
Salt, Pepper and Sugar (to taste)
1 Cup Fresh Mango (diced small)
1 Cup Fresh Frozen all Natural Mango Puree
Ingredients
For Simple Vinaigrette:
½ Cup Extra Virgin Olive Oil
¾ Cup White Balsamic Vinegar
Salt, Pepper and Sugar (to taste)
3 Roma Tomatoes (quartered)
1 Head Frisée Lettuce
1 Lb. Pasteurized, Jumbo Lump Maryland Crab Meat
2 Oz. Lemon Juice
Salt and Pepper
(to taste)
Method For
Mango Jelly:
Dissolve gelatin in warm water and set aside, keep warm. Mix mango puree
with a ¼ of a cup of white balsamic vinegar. Season with salt,
pepper and sugar to taste. In a bowl, mix dissolved gelatin with the mango
puree mixture. Equally distribute diced mango onto presentation plates.
Top the diced mango with enough mango jelly to cover them and chill overnight.
Method For
Simple Vinaigrette:
Add ½ cup of extra virgin olive oil to ¾ of a cup of white
balsamic vinegar. Mix and season with salt and pepper to taste.
Method For
Oven Dried Tomatoes:
Season quartered Roma tomatoes with salt & pepper. On lightly oiled
cookie sheet, place tomatoes in oven at 150-200° for 2-3 hours or
until sponge like in texture. Remove from oven.
For Plate
Presentation:
Toss Frisée lettuce and dried Roma tomatoes lightly with vinaigrette,
place on top of mango jelly. Toss crabmeat lightly with vinaigrette, lemon
juice, salt and pepper; place on top of the lettuce.
Yield: 4 portions
From
the kitchens of the Walt Disney World Swan and Dolphin Hotel