1 cup jumbo lump crabmeat, picked
2 cups medium diced ripe mango
juice of 1 lime
1 cup mint leaves
1/3 cup vegetable oil
2 cups verjus
1 cup baby frisée
lemon juice and extra-virgin olive oil
kosher salt
4 PVC pipe molds (or any food molds), 2-inch
diameter by 3 inches long
Stack up 4 of the mint leaves and slice them into hairlike slivers. Mix with the diced mango and lime juice in a medium stainless bowl- season with salt. In a separate bowl, mix the crabmeat with a quarter cup of the verjus (a green, tart juice of unripe wine grapes, a great alternative to vinegar). Take a mold and spoon a quarter cup of mango in the bottom. Press firmly and add a quarter cup of crabmeat. Again press firmly. Top with another quarter cup of mango and press firmly down. Repeat with rest. Let sit in the refrigerator for 1 hour.
Bring a small pot of salted water to a boil and blanch the remaining mint leaves. Shock the leaves in a little ice water to stop the cooking process. Put the leaves in a blender and add the vegetable oil; blend until smooth. Strain the mint oil through a fine strainer into a clean container. To serve, unmold the crab and mango salads into cold bowls; pour the remaining verjusin equal amounts amongst the 4. Drizzle the bowls with mint oil and top mango with frisée dressed in a little olive oil and lemon juice. Serves 4.
