Crab Salad with Mustard Phyllo Crisps and a Tomato Basil Vinaigrette
Ingredients
- 3 tablespoons whole unsalted butter
- 1 teaspoon grain mustard
- 2 sheets phyllo dough
- 1 clove blanched garlic
- 2 shallots, minced
- 3 leaves freah basil
- 1 Roma tomato, peeled and seeded
- 10 ounces rice vinegar
- 2 ounces extra virgin olive oil
- Salt and pepper, to taste
- 1 1/2 pounds fresh lump crab meat
- 1 papaya, cut in small dice
Instructions
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