Prep Time: 15 minutes
Make-Ahead: Dressing can be made up to 2 hours ahead, covered and refrigerated.
1/3 cup fresh lime juice
1/3 cup rice wine vinegar
1/4 cup sugar
2 tablespoons fish sauce
One 1-inch piece fresh ginger, peeled, very finely chopped
1/2 red onion, thinly sliced
2 small mangoes, peeled, julienned
4 cooked stone crab claws
1/2 cup fresh small mint leaves
1/2 cup fresh small basil leaves
1/2 cup fresh small cilantro leaves
- In medium bowl, whisk lime juice, vinegar, sugar, fish sauce, and ginger. Stir in onion and mangoes. 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.