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Crab Parfait


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  • 3 tablespoons mayonnaise
  • 1/2 teaspoon ketchup
  • 1 pinch cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1 shallot minced
  • 1/2 lemon juiced
  • 1 tablespoon chopped parsley
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound crabmeat shredded
  • 1 tablespoon capers
  • 2 mangoes diced
  • 2 cups baby mixed greens chopped fine
  • Toasted baguette slices


Servings 4


Step 1

To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat.

Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices.

This recipe yields 4 servings.

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