Make The Federal's Peekytoe Crab Salad

Peekytoe Crab Salad with Coconut Cream
Recipe Courtesy of The Federal

Ingredients

Peekytoe Crab Salad
4 oz canned peekytoe crab, cleaned
1 oz ex virgin olive oil
1 ea lemon juice and zest
1 ea celery stalk, brunoise
1 ea shallots, brunoise
2 ea valencia mangos, medium diced
4 ea strawberries, sliced
1 oz freeze dried strawberries, sliced
4 oz hearts of palm, sliced
1 tbsp olive oil
1 pinch chipotle powder (use cayenne if not available)
½ jalapeno, thinly sliced
2 sprig cilantro, leaves only
1 sprig thai basil, leaves only
2 oz corn nuts, crumbled
Salt to taste

Coconut Cream
1 can coconut milk
1 stalks lemon grass
1/4 head ginger
1 ea kafir lime leaves
Salt to taste

Directions:

Peekytoe Crab Salad
1. In a bowl combine the crab, hearts of palm, mangos, fresh strawberries, lime juice, jalapeno, olive oil, herbs and spices. Let salad sit for 20 minutes to marinate flavors.

Coconut Cream
In a pot add the coconut milk with lemon grass, ginger, and kafir lime. Simmer for 20
minutes and cool.

To Plate:
In a salad bowl place a pool of the coconut cream, place mango salad atop and garnish with fresh herbs, freeze dried strawberries and corn nuts. Season to taste.