Jean-Georges Vongerichten's Crab Salad Recipe

Name: Jean-Georges Vongerichten's Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup minus 2 tablespoons all-purpose flour; 1 1/2 tablespoons sugar; 1 1/2 tablespoons cumin seeds; ⅔ cup white-wine vinegar; 1 1/2 tablespoons melted butter; 3 tablespoons water; 1 1/2 pounds crab meat; 2 small ripe tomatoes, cored and quartered; 1 1/2 shallots, peeled and coarsely chopped; 1 large clove garlic, peeled and chopped; 1 1/2 tablespoons lemon juice; 3 tablespoons olive oil; 1 1/2 tablespoons sherry vinegar; 3 fresh basil leaves; Kosher salt and freshly ground black pepper to taste; 2 bunches of mache, about 2 cups, rinsed; 1 1/2 mangoes, peeled and cut into -inch dice

Servings: persons

1 cup minus 2 tablespoons all-purpose flour
1 1/2 tablespoons sugar
1 1/2 tablespoons cumin seeds
⅔ cup white-wine vinegar
1 1/2 tablespoons melted butter
3 tablespoons water
1 1/2 pounds crab meat
2 small ripe tomatoes, cored and quartered
1 1/2 shallots, peeled and coarsely chopped
1 large clove garlic, peeled and chopped
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
3 fresh basil leaves
Kosher salt and freshly ground black pepper to taste
2 bunches of mache, about 2 cups, rinsed
1 1/2 mangoes, peeled and cut into -inch dice

1
To make the crisps, preheat the oven to 425 degrees.
2
In a small bowl, mix together the flour, sugar and cumin seeds.
3
Add the vinegar, butter and water and mix thoroughly, but do not overmix.
4
Working in batches and using a pastry brush, dab very thin 2-inch discs of batter onto a nonstick baking sheet.
5
Bake until golden, 3 to 5 minutes.
6
Cool on wire racks.
7
To make the crab salad, break up the lumps with your fingers, removing any shell or cartilage but leaving the crab as intact as possible.
8
Refrigerate.
9
In a blender, combine the tomatoes, shallots, garlic, lemon juice, oil, vinegar and basil and blend until smooth.
10
Season to taste.
11
Slowly stir the tomato sauce into the crab meat.
12
Coat the crab, but do not soak it.
13
Place 3 scoops of crab salad on each of 6 plates.
14
Place a cumin crisp between each scoop.
15
Garnish with the mache and the mangoes.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup minus 2 tablespoons all-purpose flour, 1 1/2 tablespoons sugar, 1 1/2 tablespoons cumin seeds, ⅔ cup white-wine vinegar, and more.

Yes, Jean-Georges Vongerichten's Crab Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Jean-Georges Vongerichten's Crab Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions