Crab Salad with Avocado and Mango

1. 1

   In a medium bowl, vigorously beat the eggs; season with salt and pepper.

2. 2

   Strain the eggs and refrigerate for 1 hour.

3. 3

   In a blender, combine the shallot, ginger, lime juice and fish sauce and puree.

4. 4

   With the machine on, add 1/4 cup plus 2 tablespoons of the oil in a thin stream and blend until emulsified.

5. 5

   Transfer the dressing to a medium bowl.

6. 6

   Add the crab, mango, avocado and chives to the dressing and season with salt and pepper.

7. 7

   Fold gently until the salad is mixed and evenly dressed.

8. 8

   Refrigerate the salad.

9. 9

   In a large nonstick skillet, heat the remaining 1/2 cup of oil until shimmering.

10. 10

    Using your fingertips, drizzle half of the beaten eggs into the hot oil in a lacy pattern; spoon some of the hot oil over the eggs so they puff and sizzle.

11. 11

    Cook until set and golden, about 1 minute.

12. 12

    Carefully transfer the lacy eggs to a paper towel-lined plate.

13. 13

    Repeat with the remaining beaten eggs.

14. 14

    On a small plate, pack one-fourth of the crab salad into a 4-inch ring mold; lift off the ring.

15. 15

    Repeat for the remaining 3 servings.

16. 16

    Drape some of the lacy eggs over the crab and garnish with the peppercress.

* Per serving · 4 servings · Values may vary.