2/3 cup diced celery
2 whole Belgian endives, plus 12 leaves for garnish
5 teaspoons minced fresh chives, plus 12 whole chives for garnish
1 1/2 pounds lump crab meat
For the dressing, in a small bowl, whisk together mayonnaise, yogurt, cognac, chili sauce and lemon juice to taste. Taste and add some pepper and sea salt if you feel the need. Cover and chill until serving time.
About 30 minutes before serving, halve the mangoes: Cut just the sides of each pit, then use a 3/4 -inch melon baller to scoop the flesh from the mango halves, trying not to scoop up any of the pits. There should be a generous 1 cup.
Trim whole endives and slice thinly crosswise.
In a large bowl, combine mango balls, celery, sliced endives and the minced chives. Add dressing and mix well. Gently stir in crab meat, trying not to break up lumps. Taste for seasonings.
To serve, arrange 2 endive leaves in each of 6 stemmed cocktail or sherbet glasses. Divide crab mixture among glasses. Criss-cross 2 whole chives atop each cocktail. Makes 6 servings.
Mango chicken tandoori
India may not be near the Caribbean, but it certainly has an ocean. The presence of certain spices, plus yogurt, give this main dish a "tandoori" theme. And while you might not have the classic tandoori oven at your house, you probably have a grill.
We accompany with jasmine rice "pilaf" and naan bread, of course. If you want to grill some pineapple to accompany the mango, go for it.
1/3 cup chopped fresh cilantro, plus 6 sprigs for garnish
1/3 cup chopped fresh flat-leaf parsley
4 garlic cloves
2 teaspoons ground cumin
2 teaspoons paprika (not hot)
1 1/2 teaspoons sea salt
1/4 teaspoon cayenne pepper