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Frank McWilliams and Rebecca Hartley present this delicious dish.


  • Blue swimmer crabs

  • Purse


  • 1.

    Bring a pot of water to the boil, add the crabs and simmer for ten minutes.

  • 2.

    Remove the crabs and refresh in ice water straight away to stop the cooking process.

  • 3.

    Break crabs open, discard the gills and mustard.

  • 4.

    Carefully take out all the meat making sure there is no shell.

  • 5.

    Keep refrigerated till needed.

  • 6.

    To make the salad dressing, deseed the chilli and finely dice and place in a large mixing bowl.

  • 7.

    Next add the fish sauce and the palm sugar syrup.

  • 8.

    Whisk all the ingredients together check taste and set aside.

  • 9.

    Grate green mango and place in mixing bowl.

  • 10.

    Finely slice the red eschallots, julienne cucumber and red capsicum and add to bowl.

  • 11.

    The lime leaves and holy basil need to be sliced as finely as you can get it.

  • 12.

    This is important as their flavour can be over-powering.

  • 13.

    Roughly chop roasted peanuts and coriander leaves.

  • 14.

    Place the rest of the salad ingredients into the bowl with the crabmeat.

  • 15.

    Whisk the dressing again.

  • 16.

    Ladle enough dressing on just to coat all the ingredients.

  • Palm Sugar Syrup:

  • 1.

    To make palm sugar syrup, shave 60g palm sugar into saucepan and fill with water until just covered.

  • 2.

    Bring to boil and skim off any scum.

  • 3.

    Let it simmer for approximately 10 minutes and strain through a fine sieve.

  • To Serve:

  • 1.

    Toss gently together with your hands and pile salad nicely in the centre of the plate.

  • 2.

    Drizzle a little dressing around the salad and garnish with deep-fried eschallots.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Riesling and Dessert Wines are the best wines to pair with Blue Swimmer Crab and Mango Salad.


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