Asian grocery stores sell vegetable shredders that look a bit like a potato peeler and are great for creating long thin shreds of green mango, green papaya and other firm fruits or vegetables.


  • 750g cooked crabmeat (see notes)

  • 1 large green mango, shredded

  • 100g snow pea sprouts, stems trimmed off

  • 1 punnet cherry tomatoes, halved

  • 1 bunch green asparagus, trimmed, sliced and blanched (see notes)

  • Coconut Dressing

  • 140ml coconut milk

  • 2 teaspoons grated ginger

  • 1 small red chilli, seeded and finely chopped

  • 2 tablespoons finely shredded mint leaves

  • 2 tablespoons lime juice

  • 1 teaspoon fish sauce

  • ½ teaspoon grated palm sugar

  • Salt flakes, to taste


  • 1.

    Make Coconut Dressing: place all ingredients in a screw-top jar, shake well and chill until needed.

  • 2.

    If using pre-picked crabmeat, place it in a colander and squeeze gently to remove any excess moisture. Place it in a large bowl with avocado, mango, snow pea sprouts, tomatoes and asparagus and mix gently to combine.

  • 3.

    Arrange on a serving platter, pour over dressing and serve immediately.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 208kj
  • Fat Total 6g
  • Saturated Fat 4g
  • Protein 25g
  • Carbohydrate 14g
  • Sugar 11g
  • Sodium 789mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Pick meat from 6 x 350g cooked Blue Swimmer Crabs, 3 x 1kg cooked Mud Crabs or 8 x 400g Spanner Crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland spanner crabs); check it carefully for any remaining bits of cartilage or shell and drain it well.
  • If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. Blanch asparagus in well-salted boiling water for 30 seconds to 1 minute, then refresh in ice water, or cold running water, to stop the cooking.
  • Alternative species: Bugs, marron, prawns, redclaw, rocklobsters, yabby.

Recipe supplied by Sydney Seafood School.

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