When I learned of this week’s Grapefruit Crab Salad for French Fridays with Dorie, I banged my head on the desk. I just came back on Wednesday from South Florida, the land of citrus and stone crab. I can’t believe I managed to miss a golden opportunity to create this ingredient-driven salad when the best that money can buy was just around the corner! My disappointment was quickly set aside though because Greenspan’s recipe inspired something equally delicious yet much friendlier to the wallet. I want to share with you my recipe for Pomelo Mango Shrimp Salad.
Lump crabmeat is a luxury item and spending oodles of money on pasteurized crabmeat in a can up here in Ontario makes no sense to me. Poached shrimp is a great seafood alternative without breaking the bank. Pomelo is my trusty standby for citrus salad. If you read Greenspan’s direction for segmenting and drying grapefruit, I’m sure you’ll agree with me on my choice of citrus. Pomelo tastes like a sweeter version of grapefruit yet the pulp is sturdy enough to be broken into chunks without spilling juice all over the place. I also prefer its crunch. This native southeast Asian fruit is commonly used in Vietnamese and Thai cuisine. I decided to take my salad down that culinary direction with addition of sweet champagne mango, cilantro, scallion, and basil tossed in an oil-free dressing made with fish sauce, lime juice, rice vinegar, and Sriracha. It’s a refreshing combination.