Crab Salad with Mustard Phyllo Crisps and a Tomato Basil Vinaigrette

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  • Level: Easy
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Ingredients

3 tablespoons whole unsalted butter

1 teaspoon grain mustard

2 sheets phyllo dough

1 clove blanched garlic

2 shallots, minced

3 leaves freah basil

1 Roma tomato, peeled and seeded

10 ounces rice vinegar

2 ounces extra virgin olive oil

Salt and pepper, to taste

1 1/2 pounds fresh lump crab meat

1 papaya, cut in small dice

Directions

  1. Melt butter with grain mustard and set aside. Lay phyllo out in sheets, brush first sheet with butter, place second sheet on top and repeat process. Cut into 12 even size squares and place on baking sheet and bake in a preheated oven at 400 degrees until golden brown and set aside. In a food processor puree garlic, shallots, basil, and tomato, add rice vinegar and puree until smooth. Emulsify by slowly adding in the olive oil. Taste for seasoning and set aside. Combine crab, papaya and dressing being careful not to overwork the crab. Using 2 phyllo squares to an order, layer crab and phyllo to form a tower. Garnish with chives, basil, or the edible green of your choice.;

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