Crab, Avocado & Mango Salad
Serves 6 as an entrée
750g cooked crabmeat (see notes)
1 avocado, sliced and dipped in lemon juice
1 large mango, sliced
100g snow pea sprouts
1 punnet cherry tomatoes, halved
1 bunch green asparagus, trimmed, blanched and sliced (see notes)
Coconut Dressing
140ml coconut milk
2 teaspoons grated ginger
¼ cup lime juice
1 small red chilli, seeded and finely chopped
2 tablespoons finely shredded mint leaves
Make Coconut Dressing: place all ingredients in a screw-top jar, shake well and chill until needed.
Place crabmeat 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 buy Abacus frozen crabmeat (from Western Australia). Be aware that most other frozen crabmeat 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, Spanner Crab, Yabby.
For information on Crabs, click here >
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