Here, a crunchy coconut and almond flour crepe is the perfect vessel for spicy seafood salad featuring jumbo lump crab, shrimp, and super-sweet mango. Complete with a creamy and bright Mayonesa-based dressing, each bite of this seafood salad-stuffed crepe is full of beautiful colour and crunch inspired by the tropics.
This recipe is featured as part of the Tropical Vibes Trend of our Flavour Forecast 25th Edition.
Ingredients
Servings
Seafood Salad | Serves 4
1 cup (250 milliliters) Fresh Jumbo Lump Crab Meat
1/2 pound (250 grams) Small Shrimp, Peeled and Deveined, Cooked and Cooled
1/2 cup (125 milliliters) Thinly Sliced Ripe Mango
1/4 cup (60 milliliters) Fresh Lemon Juice
3 tbsps (45 milliliters) Sliced Jalapeno Pepper
3 tbsps (45 milliliters) Fresh Chopped Cilantro
2 tbsps (30 milliliters) Very Finely Chopped Red Onion
For the Seafood Salad, gently mix crab, shrimp, mango, lemon juice, jalapeno, cilantro, red onion, mayonnaise and Hot Sauce in medium bowl. Cover and refrigerate at least 1 hour or until ready to serve.
For the Crepe batter, mix butter, sugar, almond flour, arrowroot flour, coconut flour, sea salt, eggs and milk in medium bowl until smooth. Let rest for 10 minutes.
Preheat waffle iron per manufacturer’s instructions. Spray lightly with no stick cooking spray. Pour about 2 tablespoons (30 ml) batter onto heated waffle iron, spreading into a very thin circle. Cook until no longer steaming and crepe is well browned. Carefully fold crepes in half and allow to cool.
To assemble, fill crepe shells with Seafood Salad. Serve immediately, drizzled with additional Hot Sauce, if desired.
