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A recipe by the Crab Shed in Salcombe.
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Servings 4

Ingredients
  

  • 1 mango
  • 1 avocado
  • 1/2 a small red onion
  • 4-5 sprigs of fresh dill
  • 1 tbsp of Devon Thai sweet chilli sauce
  • 1/2 a red chilli
  • dash of olive oil
  • juice of half a lime

Instructions
 

  • Remove the white crab meat from 2 of the largest claws.
  • Cube the mango and avocado and gently mix with the diced red onion and crab meat from the 2 claws.
  • In a separate bowl, make the dressing mixing the olive oil, lime juice, dill, Devon Thai sweet chilli sauce and chopped red chilli.
  • Pour the dressing over the mango/avocado mix and gently toss allowing the flavours to infuse.
  • Divide the salad onto 4 plates, lay 1 crab claw on top with a sprig of dill and a lemon wedge.