Crab And Mango Salad With Chilli Lime Dressing

by Food for Friends |
Published on

Preparation Time

10 minutes






Blend some mango until smooth

Finger Food

Set aside some slices of melon, mango and cucumber


  • 50g caster sugar

  • 75ml water

2 tbsp mirin

  • 1 red chilli, sliced

1 kaffir lime leaf, shredded

Finely grated rind and juice of 1 lime

1 mango, peeled, pitted and chopped

75g radishes, halved

¼ cucumber, sliced

  • 125g watercress

200g freshly picked crab meat (or tinned crab if you can’t get fresh)

The flavours in this fresh-tasting salad are perfect for a light lunch

1. Put the sugar, water and mirin in a small saucepan, bring to the boil and cook for three minutes until it starts to turn syrupy.

2. Stir in the chilli, lime leaf and lime rind and add lime juice to taste. Set aside for 5 mins.

3. Toss together the mango, radishes, cucumber, and watercress and arrange on serving plates.

4. Sprinkle the crab meat on top and then drizzle over the dressing.

NB: Limit servings of crab to two portions a week in pregnancy

This recipe is from Quick Cook: Food for Friends by Emma Lewis (Hamlyn, £7.99)

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