Crunchy starter with crab, leeks and mangoes

It's a fresh and easy-to-make recipe that I found a few years ago on the Hervé Cuisine while looking for an original starter with crab and leek. I was not disappointed. The result is superb and the starter is truly delicious. This starter 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 you can revisit for Christmas with lobster or prawns for an even more festive aspect.

Preparation time 20 mins

Total time 20 mins

Difficulty: beginner

Ingredients

500 g crab meat (canned or fresh)
3 Tbsp mayonnaise
1 lemon
1 leek white
2 tbsp gluten-free soy sauce or tamari
1 tbsp sesame seeds
1 bunch of coriander
2 tbsp cashews
espelette pepper

Preparation

1
Prepare the crab mixture: drain the canned crab (or chop the fresh crab). Mix it with 3 tablespoons of mayonnaise, the juice of half a lemon, chopped coriander, salt, pepper and Espelette pepper. Book
2
Prepare the leeks and cashew nuts: chop the leek very finely, roughly crush the cashew nuts and add them to the leek. Add 2 tablespoons of gluten-free soy sauce, the juice of half a lemon and the sesame seeds. Reserve.
3
Prepare the mango: you can either cut it into small cubes or take balls with a cookie cutter.
4
Assembling the starter: in a kitchen circle or rectangle, place a layer of leek and cashew nut mixture at the bottom, then a layer of crab mixture. Pack it well. Arrange the cubed or balled mangoes on top.
5
Serving: decorate with chopped coriander or chives.

Note

You can add drops of reduced balsamic vinegar as decoration.

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

Read it online: https://glutenevasion.fr/recette/entree-croquante-au-crabe-poireaux-et-mangues/