If fresh crab meat is unavailable, use frozen or canned crab meat.
Dressing: 3 tablespoons lemon juice
6 tablespoons extra virgin olive oil
flaky salt and freshly ground pepper to taste
Stack: 300g crab meat or 2 x 170g cans crab meat, drained
1/2 cup finely diced peeled and seeded cucumber
1/2-1 teaspoon finely diced chilli
20 each: coriander leaves, mint leaves, sliced
2-3 tablespoons mayonnaise
1 ripe mango, stoned, peeled and thinly sliced
baby salad leaves
Whisk the dressing ingredients, until smooth.
Remove any shell from the crab. Place in a bowl and combine with the cucumber, chilli, herbs and enough mayo to combine. Divide into 6 portions. Place a deep metal ring on a serving plate. Place 1/4 of the mango at the base of the mould. You may have to trim it to fit. Drizzle with a little dressing. Top with the crab mixture.
Toss the salad leaves with a little dressing and place a few leaves on top. Remove the ring and repeat to make 4 servings. Drizzle a little dressing around each stack. Serves 4.