Crab & Green Mango Salad
Asian grocery stores sell vegetable shredders that look a bit like a potato peeler and are great for creating long thin shreds of green mango, green papaya and other firm fruits or vegetables.
Serves 6 as an entrée
750g cooked crab meat (see notes)
1 large green mango, shredded
100g snow pea sprouts, stems trimmed off
1 punnet cherry tomatoes, halved
1 bunch green asparagus, trimmed, sliced and blanched (see notes)
Coconut Dressing
140ml coconut milk
2 teaspoons grated ginger
1 small red chilli, seeded and finely chopped
2 tablespoons finely shredded mint leaves
2 tablespoons lime juice
1 teaspoon fish sauce
½ teaspoon grated palm sugar
Salt flakes, to taste
Make Coconut Dressing: place all ingredients in a screw-top jar, shake well and chill until needed.
If using pre-picked crab meat, place it in a colander and squeeze gently to remove any excess moisture. Place it in a large bowl with avocado, mango, snow pea sprouts, tomatoes and asparagus and mix gently to combine.
Arrange on a serving platter, pour over dressing and serve immediately.
Notes: Pick meat from 6 x 350g cooked blue swimmer crabs, 3 x 1kg cooked mud crabs or 8 x 400g spanner crabs, or buy good quality frozen Australian crab meat such as Ceas (Queensland spanner crabs) or Abacus (Western Australian blue swimmer crabs). Be aware that most other frozen crab meat is imported and can be quite watery when thawed. If asparagus spears are thick and woody, snap off and discard the bottom section and use a potato peeler to peel the spears; if they are thin, you may only need to cut off the very end and not need to peel them. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking.
Alternative Species: Bugs, marron, prawns, redclaw, rocklobsters, yabby.
For information on Crabs, click here >
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