Sous Vide Crab and Mango Salad
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Shop Anova
Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 blue swimmer crabs (or similar)
1 large mango or two small mangoes
¼ cup (59 ml) cherry tomatoes, halved
1 cup rocket
¼ red onion (59 ml) , julienned
Salt and pepper to taste
2 tbs (30 ml) olive oil
1 tbs (15 ml) lime juice
2 tbs (30 ml) freshly squeezed orange juice
2 tsp (30 ml) honey
Directions
-
Step 1
Preheat Anova sous vide machine to 154F (68C).
-
Step 2
Boil a pot of water and boil the crabs for 60 seconds.
-
Step 3
Chop the legs and pincers off the crab and seal in bags (chopping the extremities off just helps get a seal/vacuum around the crabs for cooking sous vide).
-
Step 4
Put in the water bath and set the timer on your Anova to 45 mins.
-
Step 5
When finished cooking sous vide, plunge the bags of crab into an ice bath.
-
Finishing Steps
-
Step 0
Combine all dressing ingredients.
-
Step 1
Take all of the meat out of the crab.
-
Step 2
Toss dressing with all of the salad ingredients, add the crab and serve.