Coconut Crab and Green Mango Salad

Blue swimmer crabs from South Australia have the most deliciously sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. You’ll likely need to cook 3 crabs to get the yield of meat required for this recipe. This entrée also works well with spanner crab meat (you can buy this in packs ready-cooked from reliable fishmongers) or mud crab if you have them close at hand. The sweetness of the crab, the richness of the fresh coconut and the sourness of the green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce.