Crab and Mango Deviled Eggs

I made these appetizers for a lunch for my sister's recent visit. They are crab and mango deviled eggs and shrimp, avocado, artichoke, and hearts of palm salad with chili-lemon vinaigrette.

Crab and Mango Deviled Eggs

12 hard boiled eggs
1 pound crab back fin
1 mango, peeled and cut into small dice
1 cup Hellman's mayonaise
1 tablespoon dijon mustard
1 teaspoon rice wine vinegar
1/2 teaspoon sugar
1 tablespoon fresh tarragon, roughly chopped
salt, freshly ground pepper, and cayenne to taste
fresh tarragon leaves for garnish

Cut the eggs in half lengthwise, reserve the whites

Mash the yolks in a mixing bowl, mix the mayonaise, mustard, vinegar, and seasonings together

Fold the crab and mango into the mayonaise mixture

Spoon the mixture into the egg whites, garnish with more fresh tarragon and place on serving platter



Shrimp Salad

1 pound cooked shrimp
1 fifteen ounce can artichoke hearts-well drained
1 fifteen ounce can hearts of palm-sliced and drained
2 avocados, peeled and diced
1/2 cup fresh lime juice
1/4 cup rice wine vinegar
2 tablespoons hot asian chili sauce
1 clove of garlic-put through a press
salt and freshly groung pepper to taste
3/4 cup olive oil
1 pound colorful salad greens

Combine the lime juice, vinegar, chili sauce, garlic, seasoning and mix werrl. Whisk the oil into the lime juice mixture to create a vinaigrette.

Reserve 1/4 cup of the vinaigrette. Toss the shrimp, artichoke, and hearts of palm with the remaining vinaigrette, toss and let marinate 1/2 hour refrigerated.

Line serving platter with salad greens, arrange the shrimp salad over the greens.

Toss the avocado with the reserved vinaigrette, and arrange over the shrimp salad.