Crab & Green Mango Salad
Assembling | Salads
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 crabmeat (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)
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 crabmeat, 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.
Pick meat from 6 x 350g cooked blue swimmer crabs, 3 x 1kg cooked mud crabs or 8 x 400g spanner crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland spanner crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crabmeat is imported and can be quite watery when thawed. If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. 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.
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