This is a fresh and easy recipe that I found a few years ago on Hervé Cuisine while looking for an original appetizer with crab and leek. I wasn't disappointed. The presentation is superb, and the appetizer is truly delicious. This appetizer is naturally gluten-free, so I didn't need to adapt it. If you want to impress your guests, try it as soon as possible! It's even a recipe that can be adapted for Christmas with lobster or prawns for an even more festive touch.

Crispy starter with crab, leeks and mangoes

Fusion

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Preparation time: 20 minutes Total time 20 minutes

Difficulty: Beginner Special regime:

Naturally gluten-free

Recipe themes: Christmas ​

Ingredients

Portions

• 500g of crab meat (canned or fresh)

• 3 tablespoons of mayonnaise

• 1 lemon

• 1 white part of leek

• 2 tbsp gluten-free soy sauce or tamari

• 1 tablespoon of sesame seeds

• 1 bunch of coriander

• 2 tablespoons cashew nuts

• Espelette pepper

Preparation

1. To prepare the crab mixture: drain the canned crab (or chop fresh crab). Mix it with 3 tablespoons of mayonnaise, the juice of half a lemon, chopped cilantro, salt, pepper, and Espelette pepper. Set aside
2. Prepare the leeks and cashews: finely chop the leek, roughly chop the cashews, and add them to the leek. Add 2 tablespoons of gluten-free soy sauce, the juice of half a lemon, and the sesame seeds. Set aside.
3. Preparing the mango: you can either cut it into small cubes, or cut out balls using a cookie cutter.
4. To assemble the starter: In a round or rectangular baking dish, place a layer of the leek and cashew nut mixture on the bottom, then a layer of the crab mixture. Press down firmly. Arrange the diced or balled mangoes on top.

5. Serving suggestion: Garnish with chopped coriander or chives.

Note

You can add drops of reduced balsamic vinegar as a decoration.

Keywords: crab and mango recipe, crab and leek recipe, gluten-free chef's appetizer recipe

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