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Make The Federal's Peekytoe Crab Salad
Learn how to cook one of The Federal's delicious signature dishes.
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.
