Seafood recipes
Crab and Mango Salad
400 g fresh crabmeat
2 tbsp finely grated lemon zest
2 tbsp finely grated lime, zest
1/2 cup diced mango
2 Japanese cucumber, thinly, sliced
1/3 cup fresh cilantro, leaves
1/3 cup fresh Italian parsley, leaves


4 tbsp juice of lime
3 tbsp lemon juice
1 tbsp brown sugar
2 tbsp lemon oil
2 tbsp shallot, very finely chopped
1/3 cup leaves of fresh mint, sliced

Lemon Oil

3 large lemon, washed
1 cup grape seed oil

In a separate bowl mix the crab meat, lemon zest, lime zest, mango & the remaining mint together. Toss with a little vinaigrette & season with salt and freshly ground white pepper.

In a medium bowl, toss cucumber ribbons, cilantro & parsley leaves with enough vinaigrette to lightly coat. Season with a little sea salt.

On 4 individual plates, place a little crab/mango mixture in the centre. Place a small amount of herb/cucumber mixture on top. Serve immediately.


In a small bowl mix lime juice, lemon juice, & palm sugar. Whisk in lemon oil. Add chopped shallots & ½ of fresh mint. Allow to infuse for at least 15 minutes.

Lemon Oil

Remove lemon zest & cut into julienne. Combine oil & zest in a heavy saucepan. Bring to a simmer over medium low heat. Simmer for 1-2 minutes, remove from heat & allow to cool.

Place in an airtight container & refrigerate overnight. Strain through a cheesecloth lined sieve. Keep refrigerated until ready to use.

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