Caribbean Crab Salad

Yield: 4 to 6 servings


1 whole Thinly Sliced English Cucumber
2 cups(500 ml) Crab Meat
1 cup(250 ml) Finely Diced Fresh Mango
½ cup(125 ml) Finely Diced Red Pepper
¼ cup(60 ml) Chopped Fresh Cilantro (6 leaves for garnish)
¼ cup(60 ml) Mayonnaise
2 tbsp(30 ml) Honey
1 tbsp(15 ml) Grated Fresh Ginger
1 tsp(5 ml) Finely Diced Jalapeno Pepper (seeds removed)
½ whole Lemon, juiced
to taste Ground Cumin
to taste Chili Flakes
to taste Salt & Ground Pepper
to taste Amchur Powder (dehydrated unripe)


1) Combine crab meat, mango, peppers and seasonings.

2) Fold in mayonnaise and taste for seasoning.

3) Chill salad until ready to serve.


Place cucumber slices into a flower shape on a plate or platter and mound some of the crab salad in the centre and season with salt. Garnish with cilantro leaves. Can also be served as bite size snacks, place a small amount onto each cucumber slice and garnish with cilantro.

* Amchur Powder can be found at Indian food stores