Jean-Georges Vongerichten's Crab Salad

By Molly O’Neill

Published October 18, 1997

Total Time
About 30 minutes, plus refrigeration
Rating
4(41)
Comments
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Featured in: Food; The Day The Chefs Ate Lunch

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

24 grams carbs; 118 milligrams cholesterol; 286 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 3 grams fiber; 832 milligrams sodium; 23 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

4 out of 5
41 user ratings
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Comments

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Helen

Love the fresh tomato/shallot blend. I added to crab, with some chopped celery, lemon and a bit of mayo, S&P, and served open face on crisp toast. Delicious.

Linda

The tomato dressing is really nice on crab, a good alternative to a mayo based dressing. I did not make the salad, but used the dressing instead to pour over crab and cappellini, adding additional cherry tomatoes and torn basil. Let the tomatoes marinate in the dressing for about an hour before adding warm noodles and more basil.

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