• 150 g cooked white crab meat
  • 1 tblsp low fat mayonnaise or crème fraiche
  • 1 tblsp lemon or lime juice
  • pepper
  • 1 small ripe mango
  • 0.5 red onion (very finely chopped)
  • 1 tblsp chopped coriander
  • 0.5 red chilli or chilli flakes
  • pinch of sugar
  • lemon or lime juice to taste
  • 5 crab claws to garnish


  • Peel and chop the mango into very small dice.
  • Remove the seeds from the chilli (if using fresh chilli) and chop very finely.
  • Mix together the mango, chopped onion, coriander, chilli, sugar and citrus juice. Chill.
  • Flake the crab meat and remove any pieces of shell - mix in the mayonnaise and citrus juice. Season to taste.
  • Place a chef's ring on a serving plate and put a layer of the mango salsa on the base.
  • Next place a layer of the creamy crab on top of the mango, remove the ring.
  • Garnish with a piece of lemon or lime and a crab claw.