Crab and Mango Salad

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 0 mins

If available, use the more aromatic Thai purple basil.


1large ripe mango, peeled
3tablespoons fresh lime juice
2tablespoons Thai fish sauce
2tablespoons sugar
1/8teaspoon red pepper flakes
2tablespoons thinly sliced green onion
1tablespoon chopped fresh cilantro
1tablespoon chopped fresh basil
1tablespoon chopped fresh mint
1cup fresh jumbo lump crabmeat, shell pieces removed
1/2cup coconut milk
3tablespoons flaked coconut


  1. Thinly slice mango lengthwise from each side of the pit into 8 thin slices. Cut 8 circles using a 3-inch round cookie cutter. Finely dice remaining mango.
  2. Stir together lime juice, fish sauce and sugar in a small bowl; stir until sugar dissolves. Add red pepper flakes, onion and herbs. Stir in diced mango, crabmeat, coconut milk and coconut. Cover and refrigerate 30 minutes.
  3. To arrange salad, place 2 slices mango on each plate. Spoon crab mixture on top.

Recipe by Chef Allen Susser

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 10
  • Fat 9g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 45mg
  • Sodium 950mg
  • Potassium 290mg
  • Carbohydrate 24g
  • Fiber 2g
  • Sugars 19g
  • Protein 16g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 60%
  • Calcium 8%
  • Iron 8%