Recipe of the week: Crab and mango salad with wasabi yoghurt

This is a simple little starter. It is really fresh and clean. The sweetness of the mango helps to bring out the natural sweetness of the crab. Use extra large locally caught cock (male) crabs which have huge claws which give a high yield of delicious white meat. If you don’t want to serve this as a plated starter, mixing all the elements together makes an excellent baguette filling. Serves 4.

Crab and mango salad with wasabi yoghurt


340g freshly picked white crab meat
2 limes
225g natural yoghurt
4g wasabi paste
250g mango puree
35g sugar
17g powdered vegetable gelatine
1 mango – finely diced
2 spring onions – finely sliced
1 red chili – finely diced
1 handful coriander cress


Season the crab meat with fresh lime juice and salt to taste. Store in the fridge until required.

Mix the yoghurt with the wasabi and store in the fridge until required.

Place the mango puree, sugar and powdered vegetable gelatine in a sauce pan, place over a medium heat and bring to the boil whisking continuously. Remove from pan and allow to cool completely before transferring into a liquidiser and blending until smooth. Store in the fridge until required.

Place a large spoonful of the dressed crab on each plate along with a good dollop of the mango fluid gel. Spoon the wasabi yoghurt around the crab. Sprinkle the mango, spring onion and chili over the crab.

Finely grate the zest of a lime over each plate. Finish each dish with sprigs of coriander cress.

Thank you to Will Holland, Head Chef at Coast Restaurant, Saundersfoot, for the recipe.

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Comments (1)

  1. sylvie says:

    My Goodness this salad looks like a work of art, gorgeous! More, sounds and look as a gourmet salad, congrats!

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