Thai Crab Salad with Chili, Ginger, and Coconut
Looking for a festive dish this weekend that doesn’t involve lamb or ham? How about crab?
This crab salad is the latest in a series of recipes that we are loving from Daniel Boulud at PointClickHome. He took inspiration from Cambodia and Thailand for this salad, looking to Southeast Asian cuisine for a fresh dish. He says:
At the original Daniel restaurant, a main-course salad of peekytoe crab with cucumber, mango, mint, coriander, and lime dressing appeared on the menu. That recipe has evolved over the years, becoming more exotic with the addition of coconut. Especially pleasing to me is the delicate balance between the crisp slices of cucumber and rich coconut gelée.
There’s a chili-infused vinaigrette, too, along with slightly unusual salad ingredients like papaya, daikon radish, and most unique, a coconut gelée. Looks fresh and spring-delicious to us!
He even gives wine recommendations, which run along the lines of Mary’s recommendations for wines to pair with spicy foods.
• Daniel’s Dish: Crab Salad at PointClickHome
Related: Daniel Boulud’s Baked Chicken Liver
(Image: Kana Okada)