Maryland Crab, Mango and Cucumber Gazpacho
Ingredients:
1 Lb backfin crabmeat, cleaned
1 large mango, peeled, pitted and chopped
1 1/4 c. fresh orange juice
3 Tbsp. extra virgin olive oil
1 large English cucumber, peeled and chopped
1/2 c. sweet onion, chopped
2 medium garlic cloves, chopped
1 small jalape?o pepper, seeded and chopped
2 Tbsp. fresh cilantro, chopped
1/2 tsp. salt, or to taste
1/8 tsp. white pepper,
1/2 tsp. Old Bay Seasoning
1 large red bell pepper, chopped fine
1/4 cup cilantro chopped
Directions:
Combine mango, orange juice, olive oil, cucumber, onion, garlic, jalapeno and chopped cilantro in the blender. Process until smooth.
Add salt, pepper and Old Bay seasoning. Stir to blend. Cover and refrigerate for 3 - 4 hours.
At serving time, divide cucumber mixture between 6 small bowls.
Float an equal amount of crab and red bell pepper in each bowl.
