Talaya’s WAVE Cafe Dish of the Day sponsored by Spaghettini: Mango Seafood Salad

View Comments
mango-seafood-salad

All this week, we’re featuring recipes from Spaghettini Grill & Lounge in Seal Beach, many of which you may recognize from the menu at our Sunday Brunch! Each recipe is complete with a how to instructional video featuring the owners of Spaghettini, Cary & Laurie! Plus, the perfect wine pairing is recommended for each dish.

[photogallerylink id=42277 align=left]

Today’s dish is mango seafood salad.

Every weekday morning at 8:00, Pat & Kim announce my WAVE Cafe Dish of the Day. Then during the WAVE Cafe starting at noon, listen for me to give the cue to call 1-800-520-WAVE (9283).

If you’re the 9th caller and know today’s WAVE Cafe Dish of the Day, you win this week’s prize, a pair of tickets to see Smooth Summer Jazz featuring Dave Koz and Friends at the Hollywood Bowl on August 14th.

Watch below how to prepare today’s recipe:

Seafood Salad:

4 large prawns
4 t. Cajun spice
1 jumbo crab leg, split
1 cooked 6oz. lobster tail (recipe to follow)
1 pound of baby spinach
1 cup baby heirloom tomatoes cut in half
1 ripe mango, peeled and diced
1/2 cucumber, peeled and sliced
¼ cup mango dressing (recipe to follow)

  1. In a large bowl, toss together the spinach, tomatoes, mango, and cucumber.
  2. Add one ladle of the dressing.
  3. Place sauté pan on medium high heat and add olive oil.
  4. Season prawns with Cajun spice and cook for 1 minute on each side.
  5. Lower flame and finish cooking all the way through, and remove from pan.
  6. Meanwhile steam the crab leg, remove the meat and shred with your hands.
  7. Remove the cooked lobster from the shell and shred very thin.
  8. Add the rest of the olive oil to the pan and add the crab and lobster meat.
  9. Place the lobster, crab, and Cajun shrimp on top of the salad.

mango dressing Talayas WAVE Cafe Dish of the Day sponsored by Spaghettini:  Mango Seafood Salad

Mango Dressing:

1/4 cup rice vinegar
1/2 cup mango puree
1/3 cup olive oil
Salt & pepper
1 egg beaten

  1. Add the vinegar to a blender.
  2. Set on low and add the mango puree.
  3. Add the olive oil a little bit at a time.
  4. Add the egg and salt and pepper to taste.

Cooked lobster:

  1. Add celery, onion, and carrots to a large pot of boiling water.
  2. Add the white wine and ¼ cup lemon juice, salt and pepper.
  3. Cook for 7 minutes, remove from water and let cool before taking the lobster meat out of the shell.

See which wine Laurie paired this dish with on the next page.

View Comments
blog comments powered by Disqus