Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

Ingredients

• 5 ounces baby arugula packed (2 qts. lightly )
• 0.1 teaspoon pepper black freshly ground
• 0.5 pound surimi crab sticks shelled cooked (or use all shrimp)
• 1 teaspoon ginger fresh minced
• 0.3 teaspoon kosher salt 
• 2  lemon zest shredded finely
• 4  lime zest shredded minced finely
• 2  firm-ripe mangoes 
• 4 servings soy-ginger mayo 
• 0.3 cup mayonnaise 
• 0.3 cup olive oil fruity extra-virgin
• 4 servings salad 
• 0.5 pound tiny shrimp cooked peeled
• 1 teaspoon soya sauce 
• 4 servings yuzu vinaigrette 
• 1.5 tablespoons yuzu juice drink fresh (regular)

Equipment

• bowl
• whisk

Directions

1. Make vinaigrette: In a medium bowl, combine zest, juice, salt, and pepper. Gradually whisk in olive oil. Set aside.
2. Make mayo: In a small bowl, stir together all ingredients. Chill until used.
3. Cut cheeks from mangoes, peel fruit, and thinly slice crosswise.
4. Cut remaining fruit from pits, peel, and thinly slice.
5. In a medium bowl, stir crab and shrimp with 2 tbsp. vinaigrette to blend.
6. In another bowl, gently mix mangoes and arugula with remaining vinaigrette. Spoon salad onto plates and top with crab mixture.
7. Sprinkle with lime leaves.
8. Serve mayo on the side to dot over salads.
9. *Buy shelled crab from a good fish market, or shell your own meat from a 1 3/4-lb. cooked crab (less pricey). Look for sustainable, wild Oregon pink shrimp. Find kaffir lime leaves at Asian markets.