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Crab and Mango Salad

This salad can be made with either fresh or dried mango slices.
Dried mango is simple to prepare at home with a dehydrator or a very low oven: Very thinly slice a mango using a mandolin
or a sharp knife. Place the slices in a dehydrator set at 125 degrees for 4 to 5 hours,
or an oven set no higher than 140 degrees, until dry and ridged.

INGREDIENTS

  • 3 Tablespoons Lime juice, freshly squeezed
  • 2 Tablespoons Thai Fish Sauce
  • 2 Tablespoons Sugar
  • 1 Small Mango, peeled, cut from the pit, and diced
  • 1 Large Mango, peeled, cut from the pit, and cut into 1-inch slices
  • 2 Cups Fresh Lump crabmeat, picked over for shell
  • 2 Tablespoons Grated Fresh Coconut or Flaked Dried Coconut
  • 1/2 Cup Coconut Milk
  • 2 Tablespoons Chopped Green Onion, including some green parts
  • 1 Teaspoon Peanut Oil
  • 1/8 Teaspoon Red Pepper Flakes
  • 10 Fresh Cilantro Leaves
  • 10 Fresh Basil Leaves
  • 10 Fresh Mint Leaves

DIRECTIONS

To Prepare the Crab:

In a small bowl, combine the lime juice, fish sauce, and sugar, stirring to dissolve the sugar.
Pour all but 1 teaspoon of the lime mixture into a medium bowl.
Reserve the remaining lime mixture for the dressing.
Add the diced mango, crabmeat, coconut, coconut milk, and green onion to the medium bowl and mix gently.
Cover and refrigerate for 30 minutes.

To Make the Dressing:

In a medium bowl, whisk the reserved lime mixture and peanut oil together.
Stir in the pepper flakes and herb leaves.

To Arrange the Salad:

Set a 3-inch ring mold on a plate and place one-eighth of the crab mixture in the mold.
Top with a mango slice, then one-eighth of the herb salad.
Repeat the layering a second time.
Repeat with the remaining plates.
If you don’t have a ring mold, mound the crabmeat mixture to layer.

To Serve:

Drizzle the salad with the dressing and dot the plate with any remaining salad mixture.