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    Crab and Mango Salad with Lime and Chilli Dressing

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    Crab and Mango Salad with Lime and Chilli Dressing

    This mouthwatering salad, using fresh dressed crab from the fish service counter, is ready to eat within 15 minutes.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 1 medium ripe mango
    • 2 freshly cooked dressed Cromer crabs, about 130g each, from the fish service counter
    • ½ cucumber, seeded and thinly sliced
    • ½ x 20g pack fresh mint, chopped
    • 100g bag watercress
    • For the dressing:
    • Finely grated zest and juice of 1 lime
    • 3 tbsp olive oil
    • 1 red chilli, deseeded and finely chopped


    1. Using a small, sharp knife, halve the mango lengthways either side of the large flat stone and cut the flesh away from the skin. Cut the mango into slices.
    2. Remove all the light and dark crab meat from the shells and place in a large bowl. Add the mango, cucumber, mint and watercress and gently mix together.
    3. Place the ingredients for the dressing in a small bowl, season and whisk together.
    4. Divide the salad between 4 plates and drizzle with the dressing. Serve immediately with lime wedges and warm ciabatta rolls.

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    Cook's tips

    To remove the seeds from a cucumber easily, cut in half lengthways and scoop out the seeds and watery flesh with a teaspoon.


    Average user rating

    4 stars