July 6, 2017
CRAB AND MANGO VERRINES
As you know, I am a fan of fresh crab meat that I put nearly everywhere whenever I can! Now with the superb weather London offers us since a couple of weeks, the buffets in the garden are nearly every day! Because my association mango with crab was a match made in heaven, I have done it again but with a new ingredient : pistachio! It goes so perfectly well together, it is going to be the trio for this summer holidays without any doubt! ;)
CRAB AND MANGO VERRINES
4 verrines
200 g fresh crab meat
1 large mango cubed
12 pecan nuts
Pistachio oil or hazelnut oil
In a lovely verrine (or a very nice glass), dispose a few tbsp of mango, 50 g of crab and 3 crushed pecan nuts.
Drizzle with pistachio oil.
Repeat the procedure for the 3 other verrines.
Best served cold!
1 large mango cubed
12 pecan nuts
Pistachio oil or hazelnut oil
In a lovely verrine (or a very nice glass), dispose a few tbsp of mango, 50 g of crab and 3 crushed pecan nuts.
Drizzle with pistachio oil.
Repeat the procedure for the 3 other verrines.
Best served cold!
Verrines de crabe et mangue
Pour 4 verrines
200 g de chair de crabe fraîche
1 mangue large détaillée en cubes
12 noix de pecan
Huile de pistache ou de noisette
Dans une jolie verrine (ou un verre original), déposez quelques cuillerées de mangue, 50 g de crabe et 3 noix de pecan écrasées.
Ajoutez un filet d’huile de pistache.
Répétez la procédure pour les 3 autres verrines.
Servez bien frais !
