Crab and Mango Mayonnaise

Serves 4
This exotic yet easy-to-prepare dip is especially
recommended as a starter to fish and seafood dishes, but
will impress and please on any occasion.
4 oz / 100 g canned crabmeat
3 oz / 75 g ripe mango
2 tablespoons mayonnaise
1 small red chilli, deseeded and finely chopped
2 salad onions, chopped
3 tablespoons lemon juice
8 large basil leaves
2 cucumbers cut into batons, to serve
Peel and finely chop the mango, which if ripe enough should have a soft and slightly stringy consistency, and
combine it in a bowl with the chilli, salad onions, lemon juice and mayonnaise. Finally, add the cooked crabmeat,
stir well and refrigerate until needed. Just before serving stir in the basil leaves, roughly shredded, and serve with
the cucumber batons.
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