CRAB & MANGO SALAD That Will Wow Your Taste Buds | Recipe For The Weekend | Curtis Stone

Start by preparing the dressing: combine rice wine vinegar, fish sauce, sugar, and lime juice in a bowl.

Roll the lime under your hand to soften it before juicing.

Whisk the dressing ingredients together and taste, adjusting with more fish sauce if needed for saltiness.

Chop ginger by giving it a flat surface, then tapping the knife to release its flavors before finely chopping or grating it.

Add half of the chopped ginger to the dressing, taste, and adjust by adding more if desired.

Take a mango and peel it using a julienne peeler or slice it if you don't have one.

Use two mangoes: one that is greener for crunch and acidity, and one that is ripe for sweetness.

Combine the green mango with red onion in a bowl to marinate.

Crack the crab claws using a towel to minimize shell fragments in the meat.

Remove the pincher from the claw by snapping it off with a towel.

Gently tap the claw shell with the back of a knife to break it without smashing it, then remove the shell pieces.

For the big claw, wiggle out the cartilage from the center of the crab meat.

Tap and peel the shell from the knuckles, using a fork to remove the meat gently.

Assemble the salad by starting with a bed of micro greens, adding the marinated mango and red onion, and then layering on the crab meat.

Optionally, mix in chili for spice if desired.

Finish by drizzling the dressing over the assembled salad.

Equipment Needed

Spice Level:

Dietary

Allergens