Executive Chef Chip Flanagan shares Ralph’s on the Park’s Crab and Mango Salad
photos by JEFFERY JOHNSTON
Crab and Mango Salad
4 ounces jumbo lump crabmeat, picked clean
1½ ounces crème fraîche
2 teaspoons chives, sliced thinly
½ ounce sunflower sprouts
2 ounces heirloom tomatoes, sliced ½-inch thick
3 ounces mango, sliced thinly
6 teaspoons olive oil
6 teaspoons Mango Vinegar *recipe below
½ ounce snap peas
½ ounce radish, sliced thin using a mandolin
1 ounce cane vinegar
1 crispy cracker, for garnish
Heat a large skillet on high heat. Add a thin layer of blended oil to the hot skillet and wipe out most (skillet shouldn’t be dry but you shouldn’t see any running oil when you tilt it).
Place tomato slices in skillet with 1 inch of space in between each and char for 5 minutes; don’t remove until you can see a black rim around each slice. After 2 minutes of charring, turn heat down slightly. Very carefully, remove slices with a metal fish spatula. Only cook one side of tomato, then spread slices on a sheet pan to cool.
Once you’ve charred all tomatoes, drizzle slices with olive oil and cane vinegar. Season each with salt and pepper. Cut slices into quarters.
Blanch snap peas in boiling water for 10 seconds, then chill immediately in ice water. Slice thinly on the bias.
Toss crabmeat with crème fraîche and chives, and season with salt. Toss radishes, peas and sprouts with olive oil and season with salt.
1 pint white wine vinegar
Peel, slice and purée mango. Add puréed mango to a good white wine vinegar. Infuse for a week in an airtight container, then strain.
To plate: Lightly drizzle the inner rim of the plate with mango vinegar. Place two separate spoonfuls of crab on top of mango vinegar. Alternating ingredients, lean 3 slices of charred tomato, peas, mango and radishes on the crab. Spread sprouts over the crab and vegetables. Season the salad with additional mango vinegar and garnish with a crispy cracker.
Serves 2 as appetizer
Ralph’s on the Park
900 City Park Ave.