Crab and Mango Salad


Photo credit Franz Scheurer, Sydney Fish Market

Here is a recipe from the fabulous Sydney Fish Market, in Sydney , Australia.  It is considered one of the most outstanding fish markets in the world.

Crab and Mango Salad
Serves 6 as an entrée

1 1/2 cups cooked crab meat
1 large green mango, shredded
3 oz snow pea sprouts, stems trimmed off
2 lbs cherry tomatoes, halved
1 bunch green asparagus, trimmed, sliced and blanched (see notes)

Coconut Dressing
5 oz coconut milk
2 teaspoons grated ginger
1 small red chili, 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

*Maple sugar is an alternative to palm sugar made from reduced maple syrup, in much the same way that palm sugar is made from reduced palm sap.


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.

Notes:  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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