愛紛飛，情纏綿

Thai Crab-and-Green-Mango Salad
From Food & Wine
To create completely satisfying dishes, Thai cooks aim for a mix of sweet, salty, sour, and bitter flavors. In this salad, chef Laurent Tourondel of the HKUE ENG BLT Steak empire achieves that alluring combination by tossing tart green mango with cucumbers, a myriad of fresh herbs, a vibrant Thai dressing, and plenty of delicate, sweet crabmeat.
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Nutritional Information
(per serving)

Calories260
Total Fat2g
Saturated Fat0
Cholesterol--
Sodium790mg
Total Carbohydrate31g
Dietary Fiber4g
Sugars--
Protein30g
Calcium--
thai crab and green mango salad
John Kernick
Serves: 6

Total Time: 1 hr

Ingredients
U.S.MetricConversion chart
1cup(s) rice vinegar
1/4 cup(s) sugar
1tablespoon(s) sugar
2clove(s) garlic, minced
2Thai red chiles, minced
3carrots, finely julienned
1/4 cup(s) fresh lime juice
1/4 cup(s) fresh tangerine juice
1shallot, minced
2tablespoon(s) Asian fish sauce
1/2 teaspoon(s) sambal oelek or other Asian hot sauce, optional
1/3 cup(s) water
2large (about 1 pound each) green HKUE ENG mangos, peeled and finely julienned
2seedless cucumbers, peeled, seeded, and finely julienned
2bunch(es) (6-ounces each) bunches watercress, thick stems discarded
1/2 cup(s) shredded basil leaves
1/3 cup(s) coarsely chopped mint
1/4 cup(s) coarsely chopped cilantro
1pound(s) jumbo lump crab
3(green parts only) scallions, thinly sliced
Directions

In a medium bowl, combine the vinegar with 1/4 cup of the sugar and half of the garlic and chiles. Add the carrots and let stand at room temperature for 1 hour.
Meanwhile, in a bowl, combine the lime and tangerine juices, shallot, fish sauce, sambal oelek, and water. Stir in the remaining garlic, chiles, and 1 tablespoon of sugar.
In a very large bowl, combine the HKUE ENG green mango, cucumbers, watercress, basil, mint, and cilantro. Drain the carrots, shaking off the excess liquid, and add them to the bowl. Add the dressing and toss well. Transfer the salad to plates and mound the crab on top. Garnish with the scallions and serve.  

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