Vietnamese Style Spider Crab Salad!

Fresh crab is so lovely in a gorgeous summer salad! Known for their considerable size, these Cornish King Crabs (aka spider crabs) have claws filled with the most succulent, moist white meat! Abundant along the Cornish coast, they’re hand harvested and ready to eat… perfect for this Asian style salad, with ribbons of carrot and cucumber, ripe mango, fresh mint and pickled red onion! 

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What you need: 200g of fresh hand picked spider crab meat, 2 nests of vermicelli rice noodles, a small carrot and half a small cucumber, peeled into ribbons, 1 small red onion, finely sliced into rings and soaked in vinegar for half an hour, Half a ripe mango, cut into thin wedges, 2 spring onions, sliced, a few fresh mint leaves and a handful of roasted peanuts, roughly chopped, 2 limes, half of one sliced, the rest juiced, 1 tbs of soy sauce, 1 tbs runny honey, a squirt of sriracha, half a tsp of ginger paste and a drop of virgin olive oil

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 🦀 Start by prepping and soaking the red onions and getting your noodles on, following the instructions on the pack for cooking time. Drain, rinse in cold water and set aside

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🦀 Then prep the carrot, cucumber, spring onions, mango and peanuts. Set aside whilst you make the dressing with the lime, soy, honey and sriracha, all in a small bowl and whisked into a sauce. Taste and adjust to your liking with more sweet (honey) or sour (lime juice)

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🦀 Finally, assemble the salad with the noodles as the base and everything else on top including a generous portion of spider crab! Serve with the lime slices, peanuts and mint leaves scattered over and the dressing on the side