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.
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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:
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)
- In a large bowl, toss together the spinach, tomatoes, mango, and cucumber.
- Add one ladle of the dressing.
- Place sauté pan on medium high heat and add olive oil.
- Season prawns with Cajun spice and cook for 1 minute on each side.
- Lower flame and finish cooking all the way through, and remove from pan.
- Meanwhile steam the crab leg, remove the meat and shred with your hands.
- Remove the cooked lobster from the shell and shred very thin.
- Add the rest of the olive oil to the pan and add the crab and lobster meat.
- Place the lobster, crab, and Cajun shrimp on top of the salad.
1/4 cup rice vinegar
1/2 cup mango puree
1/3 cup olive oil
Salt & pepper
1 egg beaten
- Add the vinegar to a blender.
- Set on low and add the mango puree.
- Add the olive oil a little bit at a time.
- Add the egg and salt and pepper to taste.
- Add celery, onion, and carrots to a large pot of boiling water.
- Add the white wine and ¼ cup lemon juice, salt and pepper.
- 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.