Crab and Mango Salad with Nuoc Cham

Serves: 4

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


  1. 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.
  1. Remove shells and cartilage from crab meat, keeping meat in large morsel pieces.
  2. 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.
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