Tres Palacios Bay Crab With Mango and Pineapple Pico de Gallo

Fresh Gulf blue crabmeat, with its sweet, faintly marine taste, is a local treasure. This starter accents the rich, savory crab with tart and mildly spicy nuances. The key to pairing this dish is to pay attention to the tropical fruit and choose a wine with sparkle, moderate alcohol and crisp acidity. We suggest William Chris Vineyards Mary Ruth, an orange muscat and chenin blanc blend grown on the Texas High Plains at Lost Draw Vineyards and John Dale Vineyards in Brownfield. The tropical citrus aromas of orange muscat are sweet and intoxicating, but this blend combines sultry citrus notes with the sharp acidity of chenin blanc.

Difficulty
Category:  Appetizers  - 


Rating  0.00/5


Ingredients

For 6 people ()

Recipe

  • 1 large mango, peeled, cut into 1/4-inch dice
  • 2 serrano chilies, seeds and veins removed, minced
  • 1/3 cup(s) 1/4-inch diced red onion
  • 1/2 cup(s) 1/4-inch diced roasted red bell pepper
  • 2/3 cup(s) 1/4-inch diced fresh pineapple
  • 2 tablespoon(s) heaping, finely chopped cilantro
  • 2 tablespoon(s) Texas extra-virgin olive oil
  • 1/4 teaspoon(s) medium-hot chili powder
  • 1/4 teaspoon(s) ground cumin
  • Kosher salt, to taste
  • 1 large lime's juice
  • 1 pound(s) Gulf jumbo lump crabmeat, chilled
  • Shredded romaine lettuce
  • 1 ripe avocado, peeled, pitted and sliced into 8 wedges
  • Good quality white corn tortilla chips

Tres Palacios Bay Crab With Mango and Pineapple Pico de Gallo Directions

  1. To make the pico de gallo, combine the mango, serrano chilies, red onion, roasted red bell pepper and pineapple in a medium bowl and set aside. In a separate bowl, whisk together the cilantro, olive oil, chili powder, cumin, salt and lime juice and blend well. Pour the dressing over the mango mix and toss to moisten well. Refrigerate until ready to use.
  2. Meanwhile, carefully pick through the crabmeat to remove any bits of shell or cartilage (take care not to break up the beautiful lumps). Line a large platter with shredded lettuce. Mound the crabmeat in the center of the platter and arrange the avocado wedges and corn chips around the mound. Spoon the pico de gallo over and around the crabmeat. Add a large spoon or fork for self-serve.

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