Crab and mango salad with lime and chilli dressing

PREPARATION AND COOKING DETAILS

• Preparation time: 15 minutes
• Marinading time:
• Cooking time:
• Oven temperature

Serves: 3 to 4

INGREDIENTS

• 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

DRESSING INGREDIENTS

• Finely grated zest and juice of 1 lime
• 3 tbsp olive oil
• 1 red chilli, deseeded and finely chopped

METHOD

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.

SERVING SUGGESTIONS

Crusty bread as a starter