Dungeness Crab With Mango And Red Grapefruit Recipe - Cooking Index
Dungeness Crab With Mango And Red Grapefruit Recipe - Cooking Index
| 6 | Red grapefruit | |
| Sugar - to taste (optional) | ||
| 2 | Ripe mangos (large) | |
| 1 | Cooked Dungeness crab - (2 to 2 1/2 lbs) | |
| 1/2 teaspoon | 2.5ml | Cumin seeds |
| 1 teaspoon | 5ml | Extra virgin olive oil |
| 1 cup | 40g / 1.4oz | Baby mizuna leaves |
Squeeze 4 of the grapefruit and strain their juice, yielding about 4 cups. Put the grapefruit juice in a stainless steel saucepan and cook over medium-low heat until it is reduced to one-fourth cup and is the consistency of syrup, about 1 hour. Add sugar to taste if desired. Let the syrup cool.
Peel the remaining 2 grapefruit, divide them into segments and peel off the membrane. Peel the mangos and cut into half-inch pieces. Refrigerate the fruit until ready to use.
Pick the crabmeat from the legs as carefully as possible to preserve its size and shape; remove the body meat. Refrigerate until ready to use.
Place the cumin seeds in a small skillet and toast over medium heat until they become aromatic and begin to crackle and release a bit of smoke, about 90 seconds. Transfer immediately to a cool surface. When the seeds are cool, crush slightly with a mortar and pestle and stir in the olive oil.
To serve, place 3 grapefruit sections on each of 4 appetizer plates. Place 6 pieces of crab on top of and next to the grapefruit segments. Scatter 6 to 8 pieces of mango around the plate and lightly drizzle the grapefruit syrup on top. Then add a touch of the cumin oil on top of the syrup. Scatter mizuna leaves on the plate and drizzle with a bit more syrup if desired.
This recipe yields 4 servings.
Each serving: 246 calories; 6 grams protein; 55 grams carbohydrates; 5 grams fiber; 2 grams fat; 0 saturated fat; 12 mg. cholesterol; 69 mg. sodium.
Source:
The Los Angeles Times, 04-28-2004
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