Crab and Mango Salad

Kitchen Tested
  • Yield 4 servings
  • Prep 10 mins
  • Cook 0 mins

Enjoy this refreshing Thai-style salad as a side salad or a light main course.

If available, use the more aromatic Thai purple basil.

Ingredients

1 large ripe mango, peeled
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
2 tablespoons sugar
1/8 teaspoon red pepper flakes
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 cup fresh jumbo lump crabmeat, shell pieces removed
1/2 cup coconut milk
3 tablespoons flaked coconut

Instructions

  1. Thinly slice mango lengthwise from each side of the pit into 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter. Finely dice remaining mango.
  2. Stir together lime juice, fish sauce and sugar in a small bowl; stir until sugar dissolves. Add red pepper flakes, onion and herbs. Stir in diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate 30 minutes.
  3. To arrange salad, place 2 slices mango on each plate. Spoon crab mixture on top.

Recipe by Chef Allen Susser, courtesy of the National Mango Board

Comments

Follow

Get every new post delivered to your Inbox.

Join 278 other followers