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Ashely
Crab tartare with avocado and mango
Fresh tartare with surimiflakes, avocado and mango
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Ingredients
Directions
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Cut the surimiflakes into small cubes of ½ cm (brunoise).
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Peel the mango and cut the pulp also brunoise.
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Peel and grate the ginger. Mix with the mayonnaise and add the curry powder. Squeeze out the lemon.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh brunoise.
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Mix the curry mayonnaise with the surimi, avocado and mango. Season with lemon juice, pepper and salt.
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Spoon 1 portion into each serving ring.
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Push firmly and remove the ring so that there is a nicely formed tartar on the plate. Garnish with a little cress. Yummy! .
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Nutrition
275Calories
Sodium11% DV270mg
Fat32% DV21g
Protein8% DV4g
Carbs5% DV16g
Fiber12% DV3g
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