Creamy Crab with Mango Coriander and a Hint of Chilli

Garnish with a piece of lemon or lime and a crab claw.


  • 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
  • 0.50 red onion (very finely chopped)
  • 1 tblsp chopped coriander
  • 0.50 red chilli or chilli flakes
  • pinch of sugar
  • lemon or lime juice to taste
  • 5 crab claws to garnish


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


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