Ingredients
- 3 tablespoons mayonnaise
- 1/2 teaspoon ketchup
- Pinch cayenne pepper
- 1/2 teaspoon dry mustard
- 1 shallot, minced
- 1/2 lemon, juiced
- 1 tablespoon chopped parsley
- Salt and pepper, to taste
- 1 pound crabmeat, shredded
- 1 tablespoon capers
- 2 mangoes, diced
- 2 cups baby mixed greens, chopped fine
- Toasted baguette slices
Directions
To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices.
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By mwhetsel_12189729
Gladstone, 65
on March 01, 2010
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I have made this recipe several times for dinner parties, and my guests always rave about it. It is a light first course with lots of flavor. I lost my printed copy of the recipe and just signed on to search for it because we invited friends for dinner and they specifically asked if I would make the crab mango parfait! It is so easy and so elegant - thanks Tyler!
By Expat in Holland
Living back in ...
on April 12, 2009
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I made this recipe as the first course of our Easter dinner. It was a hit with my family and in-laws. It was very light and refreshing. It was easy to make and tasted yummy. Everyone commented on what a nice first course this made. The only tweak I made , I thought it needed a bit more mayo mixture for the crab salad. So I added 2 tbsp sour cream to the mixture. It added a lightness, since extra mayo could made the mixture a bit heavy. I highly recommend this recipe to all. Thank you Tyler for a fabulous recipe.
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