Curried Crab Salad with Mango-Mojo Sauce
1 pound asparagus -- tough ends removed
1 mango -- peeled, pitted and sliced
1 tablespoon lime juice
1 small garlic clove -- chopped
3/4 teaspoon ground cumin
1/4 cup water -- if needed
1/2 pound crabmeat -- broken into pieces
1 cup cucumber -- peeled, seeded and chopped
1/3 cup mayonnaise -- either regular, lite, or fat free
1/4 cup snipped fresh chives -- plus extra for garnish
1 1/2 teaspoons curry powder
Salt and freshly ground pepper -- to taste
Bring a saucepan three-fourths full of water to a boil. Add the asparagus and boil for 3 minutes. Drain and immerse in cold water to stop the cooking. Drain again. Cut all but 8 of the asparagus on the diagonal into 3/4–inch lengths.
In a blender, combine the mango, lime juice, garlic and cumin. Blend until smooth. If the mixture is too thick, thin to a sauce consistency with the water. Set the sauce aside.
In a bowl, combine the cut asparagus, crabmeat, cucumber, mayonnaise, 1/4 cup chives and curry powder. Mix well and season to taste with salt and pepper.
Arrange the crab salad on a plate. Garnish with the reserved asparagus spears and a sprinkling of chives, if using, and serve. Pass the sauce at the table.
1 pound asparagus -- tough ends removed
1 mango -- peeled, pitted and sliced
1 tablespoon lime juice
1 small garlic clove -- chopped
3/4 teaspoon ground cumin
1/4 cup water -- if needed
1/2 pound crabmeat -- broken into pieces
1 cup cucumber -- peeled, seeded and chopped
1/3 cup mayonnaise -- either regular, lite, or fat free
1/4 cup snipped fresh chives -- plus extra for garnish
1 1/2 teaspoons curry powder
Salt and freshly ground pepper -- to taste
Bring a saucepan three-fourths full of water to a boil. Add the asparagus and boil for 3 minutes. Drain and immerse in cold water to stop the cooking. Drain again. Cut all but 8 of the asparagus on the diagonal into 3/4–inch lengths.
In a blender, combine the mango, lime juice, garlic and cumin. Blend until smooth. If the mixture is too thick, thin to a sauce consistency with the water. Set the sauce aside.
In a bowl, combine the cut asparagus, crabmeat, cucumber, mayonnaise, 1/4 cup chives and curry powder. Mix well and season to taste with salt and pepper.
Arrange the crab salad on a plate. Garnish with the reserved asparagus spears and a sprinkling of chives, if using, and serve. Pass the sauce at the table.