This refreshing, lightly spicy seafood appetizer is just as good with lump crabmeat or cooked shrimp.Plus: More Seafood Recipes and Tips

February 1997

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Recipe Summary

Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together the olive oil, vinegar, lemon juice, paprika, curry powder, chile powder and salt. Stir in the cucumber, red pepper and scallions and let the vegetables marinate for 10 minutes.

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  • Fold the lobster, mango and frisée into the vegetable salad and spoon into 2 martini glasses or goblets or onto 2 small plates. Garnish each salad with 2 endive spears and 2 chives and serve.

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