My F&W
quick save (...)
Crab Salad with Avocado and Mango
© Kirsten Strecker

Crab Salad with Avocado and Mango

  • ACTIVE: 20 MIN

Harold Dieterle's cool and fruity crab salad is garnished with lacy fried eggs. He learned to prepare eggs this way by watching street cooks in Thailand.

  1. 2 large eggs
  2. Salt and freshly ground pepper
  3. 1 shallot, minced
  4. 1 tablespoon chopped fresh ginger
  5. 3 tablespoons fresh lime juice
  6. 2 teaspoons Asian fish sauce
  7. 3/4 cup plus 2 tablespoons canola oil
  8. 1 pound jumbo lump crabmeat
  9. 1 large mango, finely diced
  10. 1 Hass avocado, finely diced
  11. 2 tablespoons snipped chives
  12. Peppercress or watercress sprigs, for garnish
  1. In a medium bowl, vigorously beat the eggs; season with salt and pepper. Strain the eggs and refrigerate for 1 hour.
  2. In a blender, combine the shallot, ginger, lime juice and fish sauce and puree. With the machine on, add 1/4 cup plus 2 tablespoons of the oil in a thin stream and blend until emulsified. Transfer the dressing to a medium bowl. Add the crab, mango, avocado and chives to the dressing and season with salt and pepper. Fold gently until the salad is mixed and evenly dressed. Refrigerate the salad.
  3. In a large nonstick skillet, heat the remaining 1/2 cup of oil until shimmering. Using your fingertips, drizzle half of the beaten eggs into the hot oil in a lacy pattern; spoon some of the hot oil over the eggs so they puff and sizzle. Cook until set and golden, about 1 minute. Carefully transfer the lacy eggs to a paper towel-lined plate. Repeat with the remaining beaten eggs.
  4. On a small plate, pack one-fourth of the crab salad into a 4-inch ring mold; lift off the ring. Repeat for the remaining 3 servings. Drape some of the lacy eggs over the crab and garnish with the peppercress.

Suggested Pairing

Dry, citrusy Australian Riesling.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.