Crab and 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.
This delicious lobster recipe was provided by Sydney Seafood School. For more delicious seafood recipes and for information on cooking classes visit www.sydneyfishmarket.com.au/seafood-school/about-sss
For 6 Serving(s)
- 750 g cooked crabmeat (see notes)
- 1 large green mango, shredded
- 100 g snow pea sprouts, stems trimmed off
- 1 punnet cherry tomatoes, halved
- 1 bunch green asparagus ,trimmed, sliced and blanched (see notes)
- 140 ml coconut milk
- 2 tsp grated ginger
- 1 small red chilli, seeded & finely chopped
- 2 tbsp finely shredded mint leaves
- 2 tbsp lime juice
- 1 tsp fish sauce
- 1/2 tsp grated palm sugar
- salt flakes to taste
Crab and Green Mango Salad Directions
- 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.
Alternative species: Bugs, marron, prawns, redclaw, rocklobsters, yabby.
Photo credit: Franz Scheurer