Zesty Crab Rémoulade with Mango Vinaigrette – Southern Favorite

Ingredients

• 1 jicama, peeled
• 1 pound crabmeat, picked
• 1 cup Chive Remoulade Dressing (recipe follows)
• ½ cup Mango Vinaigrette (recipe follows)
• 1 bunch cilantro leaves, picked, washed, and dried
• 1 teaspoon espelette or Korean chili flakes
• ½ bunch chives, cut in 1-inch batons
• 1 teaspoon fleur de sel
• ¼ cup prepared horseradish
• 1 cup chopped chives
• 4 egg yolks
• 1 teaspoon chopped garlic
• 1 teaspoon lemon juice
• 1 tablespoon Champagne vinegar
• ¼ cup Worcestershire sauce
• 1½ teaspoons Dijon mustard
• 1 teaspoon Sriracha
• 1½ cups canola oil
• 1 ripe mango, peeled and pitted
• ¼ cup sugar
• ¼ cup water
• ¼ cup Champagne vinegar
• ½ cup blended oil