Thai Crab Salad Recipe

By polloazul

Ingredients

• Salad:
• • 1½ lb. fresh crabmeat
• • 2 ripe mangoes
• • 1 large papaya, either green (tastes similar to a cucumber) or ripe
• • 1 cucumber
• • 1 daikon radish
• • ½ bunch each of mint, cilantro, and Thai basil, all rinsed and picked, reserving stems
• • 3 limes, cut into wedges
• • 3 oz. shaved coconut, lightly toasted
• Thai vinaigrette:
• • 1 T sriracha chili sauce
• • Zest and juice of 1 lime
• • 2 tsp. grated ginger
• • 1 T chopped cilantro
• • 1 T peanut oil
• • ⅓ cup grapeseed oil
• • Salt and pepper to taste
• Coconut gelée:
• • 1 13.5-oz. can unsweetened coconut milk
• • 1 whole-stalk piece of lemongrass, smashed and cut into chunks
• • Reserved stems of mint, cilantro, and Thai basil
• • 2½ tsp. powdered gelatin
• • Salt, as needed

Details

Servings 6

Preparation

Step 1

Salad:
Check the crabmeat for shells. Peel the mangoes and cut the flesh into ¼" cubes. Peel the papaya and slice in half lengthwise to remove the seeds, then cut into four sections. Slice the papaya thinly on the mandoline, and then cut it into ¼"-wide batons. Using a channel knife or the tip of a spoon, shave the cucumber lengthwise, leaving a bit of skin between each groove to create a striped effect. Thinly slice the cucumber into wheels on the mandoline. Peel the radish, cut into 2-inch segments, slice thinly on mandoline, then julienne. Very lightly chop the herbs, or if desired, keep the leaves whole. Serve buffet style, placing each ingredient in a separate vessel (including the lime, shaved coconut, gelée, and vinaigrette—see below) or toss it all together and serve on salad plates. Season with salt and pepper to taste.

Thai vinaigrette:
Combine the chili sauce, lime zest and juice, ginger, and cilantro in a bowl. Whisk in the peanut oil, then slowly whisk in the grapeseed oil in a steady stream. Season to taste with salt and pepper.

Coconut gelée:
Combine the coconut milk with the lemongrass and herb stems and let rest, covered, in the refrigerator overnight. The next morning, pour 3 tablespoons of cool water into a bowl; sprinkle the gelatin evenly over top. Rest for 5 minutes to allow the gelatin to absorb the water. Strain the coconut milk through a fine-mesh sieve, discarding the lemongrass and herb stems, and bring ⅓ cup of the coconut milk to a simmer in a small pot. Remove from heat and allow to cool for a few seconds, then stir in the gelatin. Combine with the remaining coconut milk, season with a pinch of salt if desired, then pour into a pie pan or a small, shallow dish. Place in the refrigerator, uncovered, for three hours or until fully set. Using a paring knife, slice coconut gelée in a grid pattern to form ½" cubes. Remove the cubes with a small offset spatula. Keep chilled until ready to serve the salad.