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Crab and Mango Salad
Serves 4
  • 1 large Ripe mango
  • 3 tablespoons Freshly squeezed lime juice
  • 2 tablespoons Thai fish sauce
  • 1/2 cup Coconut milk
  • 1/8 teaspoon Red pepper flakes
  • 1 tablespoon Sugar
  • 1 cup Fresh lump crabmeat, picked over for shell
  • 1/2 cup Diced chayote squash
  • 2 tablespoons Chopped green onion
To Prepare the Mango: Peel and cut the flesh from the mango. Using one cheek of mango cut 8 thin slices on a Japanese mandeline. Cut these slices into disks using a 3 inch ring mold. Dice the remaining mango.

To Prepare the Crab: In a small bowl, combine the lime juice,

fish sauce, coconut milk, pepper flakes and sugar, stirring to dissolve the sugar. Add the diced mango, chayote, and green onion to the bowl and gently mix in the crabmeat. Cover and refrigerate for 30 minutes.

To Arrange Salad: Set the 3-inch ring mold on an individual plate and place a slice of mango on bottom. Spoon the mixture into the mold and press firmly to shape the crab mixture in the mold. Top with a mango slice and remove the mold. Repeat with the remaining plates. If you don’t have a ring mold, mound the crabmeat mixture to layer.

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