LeAnn Chin loved the combination of crab and mango but it was never served at the any restaurants, they made it for family and friends. LeAnn’s daughter who is an Asian Food Expert and Cookbook Author, Katie Chin made a crab and mango salad.
4 tbsp. freshly squeezed lime juice
1 tbsp. honey
1 tbsp. soy sauce
1 tsp. peeled and minced fresh ginger
½ tsp. chili garlic sauce or sambal oelek
1 tbsp. dark sesame oil
12 oz. 9350 g) lump crabmeat, picked over for shells
1 c. (165 g) diced fresh mango
½ c. (50 g.) peeled and seeded diced cucumber
½ c. (45 g) diced red bell pepper
4 c. mixed baby greens
In a small bowl, whisk together all dressing ingredients except the sesame oil. Lastly, gradually whisk in the sesame oil until well blended.
In a large bowl, combine the crab, mango, cucumber bell pepper and baby greens. Add the dressing and toss to combine. Serve immediately.