Sous Vide Crab and Mango Salad
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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
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Step 1
Preheat Anova sous vide machine to 154F (68C).
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Step 2
Boil a pot of water and boil the crabs for 60 seconds.
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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).
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Step 4
Put in the water bath and set the timer on your Anova to 45 mins.
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Step 5
When finished cooking sous vide, plunge the bags of crab into an ice bath.
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Finishing Steps
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Step 0
Combine all dressing ingredients.
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Step 1
Take all of the meat out of the crab.
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Step 2
Toss dressing with all of the salad ingredients, add the crab and serve.