Blue_swimmer_crab_and_mango_salad

Blue Swimmer Crab and Mango Salad

Easy, 3hrs, Serves 4

A perfect christmas meal which combines seafood and Mangoes, truly spectacular!;By Angie Boylan

  • 2 Small green Mangoes
  • 5 Red Eschallots
  • 1 Continental Cucumber
  • 2 Red Capsicums
  • 1 Large red Chili
  • 4 Lime leaves
  • 1/2 Cup Coriander Leaves
  • 1/2 Cup Roasted Peanut
  • 1/4 cm Holy Basil
  • 1 Deep fried Eschallot for Garnish
  • 9 Blue Swimmer Crab Meat
  • 1 Lime zest
  • 125ml Lime Juice approximately 4 limes
  • 65ml Fish Sauce
  • 125ml Palm Sugar Syrup
  1. 1 Bring a pot of water to the boil, add the crabs and simmer for ten minutes.
  2. Remove the crabs and refresh in ice water straight away to stop the cooking process.
  3. Break crabs open, discard the gills and mustard.
  4. Carefully take out all the meat making sure there is no shell.
  5. Keep refrigerated till needed.
  6. To make the salad dressing, deseed the chilli and finely dice and place in a large mixing bowl.
  7. Next add the fish sauce and the palm sugar syrup.
  8. Whisk all the ingredients together check taste and set aside.
  9. Grate green mango and place in mixing bowl.;Step 10 Finely slice the red eschallots, julienne cucumber and red capsicum and add to bowl.;Step 11 The lime leaves and holy basil need to be sliced as finely as you can get it.;Step 12 This is important as their flavour can be over-powering.;Step 13 Roughly chop roasted peanuts and coriander leaves.;Step 14 Place the rest of the salad ingredients into the bowl with the crabmeat.;Step 15 Whisk the dressing again.;Step 16 Ladle enough dressing on just to coat all the ingredients.

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