This recipe will work with whatever crab you can find. The dressing can be made up to 2 hours ahead, covered and refrigerated.
Crab is my all-time favorite ingredient to come out of the ocean. This recipe was inspired by a trip to the Kimberley, where I met a couple of Aboriginal elders, Bryan and Bundy, who took me on a mud-crabbing adventure.
- ⅓ cup fresh lime juice
- ⅓ cup rice wine vinegar
- ¼ cup sugar
- 1½ tbsp (30 ml) fish sauce
- One 2.5 cm (1 in) piece fresh ginger, peeled, very finely chopped
- ½ red onion, thinly sliced
- 2 small mangoes, peeled, julienned
- 4 cooked stone crab claws
- ½ cup fresh small mint leaves
- ½ cup fresh small basil leaves
- ½ cup fresh small coriander (cilantro) leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 20 minutes
- In medium bowl, whisk lime juice, vinegar, sugar, fish sauce and ginger. Stir in onion and mango. Set aside at room temperature for about 20 minutes to soften onion.
- Remove shells and cartilage from crab meat, keeping meat in large morsel pieces.
- Form bed of herbs on 4 plates. Using tongs, top herbs with mango mixture, and then top mango mixture with more herbs. Top with crab meat. Garnish with more herbs. Spoon dressing over and serve immediately.