Hors D' Oeuvres;
Maryland Crabmeat Cocktail,
Sliced Cucumber, Pickled Mango
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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Yield:     6
Ingredients:

8 oz     jumbo lump Maryland crab meat
1          mango, seeded, cubed
1          seedless cucumber, sliced
1 t        fresh parsley, chopped
1/2 t     lime juice
1 T       champagne vinegar
2 T       extra virgin olive oil
salt and pepper to taste
3 T       sour cream
2 T      black caviar (optional)
4          sprigs fresh dill, for garnish
Directions:

1.   In a medium mixing bowl, add mango, parsley,
cilantro, champagne vinegar and extra virgin olive oil.  
Season with salt and pepper and mix well.

2.   To serve, place jumbo lump crab meat on top of sliced
cucumber, spoon pickled mango next to it and top with a
dollop of sour cream, black caviar and fresh dill for
garnish.  
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