serves
4
prep
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
difficulty
Easy
level
This recipe will work with whatever crab you can find. The dressing can be made up to 2 hours ahead, covered and refrigerated.
Ingredients
- ⅓ cup fresh lime juice
- ⅓ cup rice wine vinegar
- ¼ cup sugar
- 1½ tbsp (30 ml) fish sauce
- One 2.5 cm (1 in) piece fresh ginger, peeled, very finely chopped
- ½ red onion, thinly sliced
- 2 small mangoes, peeled, julienned
- 4 cooked stone crab claws
- ½ cup fresh small mint leaves
- ½ cup fresh small basil leaves
- ½ cup fresh small coriander (cilantro) leaves
Standing time: 20 minutes
Instructions
- In medium bowl, whisk lime juice, vinegar, sugar, fish sauce and ginger. Stir in onion and mango. Set aside at room temperature for about 20 minutes to soften onion.
- Remove shells and cartilage from crab meat, keeping meat in large morsel pieces.
- Form bed of herbs on 4 plates. Using tongs, top herbs with mango mixture, and then top mango mixture with more herbs. Top with crab meat. Garnish with more herbs. Spoon dressing over and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe will work with whatever crab you can find. The dressing can be made up to 2 hours ahead, covered and refrigerated.
