Dune Crab Mango Salad

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Dune Restaurant Crab Mango Salad

This is a multi-part salad that is pretty complicated. You can make some short cuts to come up with something very close. What this recipe does illustrate is the detailed ingredients that goes into some recipes.

Cumin Crisps
10 ounce flour
1 ounce melted butter
400 ml. white wine vinegar
1 ½ tbs. cumin
2 ounce sugar
Serves: 4-6
Cumin Crisps prep: Mix together Cumin Crisp ingredients and press onto Teflon sheet pan. Cook until golden brown @ 350 F.

French Tomato:
2 tomato
2 garlic clove
1 shallot
¼ cup olive oil
1 ½ tbs. sherry
3 Thai basil leaves
French tomato prep: Blanch and peel tomatoes. Rough chop everything and blend until medium smooth consistency. Season with salt and pepper.

Mustard Butter:
2 cups butter softened
½ cup grain mustard
½ cup Dijon mustard
3 ½ tbs. shallots fine chop
2 cups white wine
5 tbs. tarragon chopped
Mustard butter prep: Reduce shallots, wine and tarragon until dry. Add to butter and mustards. Mix well and reserve.

1 lb crab meat
1 tablespoon mayo

Mache leaves
Diced mango

Final Preparation:

To Serve:
Mix 1 lbs. crab with 1 tablespoon mayo, 1 tablespoon French tomato, chiffonade basil, Thai chili, and salt.

Garnish plate
with 3 scoops of crab mix with 3 cumin crisps. Drizzle lobster oil on plate; add diced mango, 2 scoops of mustard butter and mache leaves.

Recipe provided by Jean Georges for Dune, an Atlantis restaurant
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