Follow these steps for perfect results
lump crabmeat
lump
English cucumber
peeled, seeded, and thinly sliced
ripe mango
peeled and diced
fresh mint
chopped
lime
juice and finely chopped zest
extra virgin olive oil
fresh ginger
grated
red chili
stemmed, seeded, and finely chopped
sea salt
fresh ground black pepper
arugula or frisee
In a large bowl, gently combine the lump crabmeat, thinly sliced English cucumber, diced ripe mango, and chopped fresh mint.
In a separate small bowl, whisk together the lime juice, finely chopped lime zest, extra virgin olive oil, grated fresh ginger, and finely chopped red chili.
Pour the dressing over the crabmeat mixture.
Season the salad to taste with sea salt and fresh ground black pepper.
Arrange arugula or frisee salad greens on serving plates.
Spoon the crab mixture over the salad greens.
Serve immediately or chill for a few minutes to allow the flavors to meld.
Expert advice for the best results
For a spicier salad, add more red chili.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Use fresh, high-quality ingredients for the best flavor.
Everything you need to know before you start
5 mins
Yes, can be made a few hours in advance.
Serve the salad on a bed of fresh greens and garnish with a lime wedge and a sprig of mint.
Serve as a light lunch or appetizer.
Pair with grilled fish or chicken.
Pairs well with the citrus and seafood flavors.
Discover the story behind this recipe
Mango and seafood are common ingredients in Southeast Asian cuisine.
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