Crab & Mango Recipe

Name: The Victors CRAB & MANGO Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 oz fresh lump crab meat (preferably backfin); 1 cup ripe mango, peeled and diced small; 0.5 cup English cucumber, seeded and diced small; 2 tbsp red bell pepper, finely diced; 1 tbsp fresh cilantro, finely chopped; 1 tbsp green onion, thinly sliced (white + green parts); 1 tbsp fresh lime juice; 0.5 tsp sea salt; 0.25 tsp black pepper, freshly ground; 0.5 cup mayonnaise (gluten-free); 1.5 tbsp yuzu juice (or yuzu kosho diluted, or substitute 2:1 lemon:yuzu if unavailable); 1 tsp Japanese rice vinegar; 0.5 tsp honey or agave; 0.25 tsp toasted sesame oil; 0.125 tsp kosher salt; 0.25 cup microgreens or baby cilantro; 1 tbsp thinly sliced jalapeño (optional); 1 tsp toasted sesame seeds (white or black); 1 tsp neutral oil (for drizzling, optional); 12 each crispy wonton chips or gluten-free crackers (for serving)

Inspired by The Victor

Time20m

Serves4

gf bluefin tuna, mango, cucumber, yuzu mayonnaise

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Ingredients

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Crab & Mango Stack

8 oz fresh lump crab meat (preferably backfin)

1 cup ripe mango, peeled and diced small

1/2 cup English cucumber, seeded and diced small

2 tbsp red bell pepper, finely diced

1 tbsp fresh cilantro, finely chopped

1 tbsp green onion, thinly sliced (white + green parts)

1 tbsp Fresh lime juice

1/2 tsp sea salt

1/4 tsp Black pepper, freshly ground

Yuzu Mayonnaise (GF)

1/2 cup mayonnaise (gluten-free)

1 1/2 tbsp yuzu juice (or yuzu kosho diluted, or substitute 2:1 lemon:yuzu if unavailable)

1 tsp Japanese rice vinegar

1/2 tsp honey or agave

1/4 tsp toasted sesame oil

1/8 tsp kosher salt

Garnish & Assembly

1/4 cup microgreens or baby cilantro

1 tbsp thinly sliced jalapeño (optional)

1 tsp toasted sesame seeds (white or black)

1 tsp neutral oil (for drizzling, optional)

12 each crispy wonton chips or gluten-free crackers (for serving)

Method

Crab & Mango Stack

Prepare produce

Peel and dice the ripe mango into small 1/4" cubes. Seed the cucumber by halving lengthwise and scraping seeds with a spoon, then dice to match the mango size. Finely dice the red bell pepper, thinly slice the green onion, and finely chop the cilantro. If using jalapeño for garnish, thinly slice and set aside.

Combine crab mixture

In a medium bowl, gently fold the lump crab meat with the diced mango, cucumber, red bell pepper, cilantro, and green onion. Add the fresh lime juice, sea salt, and black pepper. Toss gently so the crab stays in lumps but the flavors combine. Taste and adjust seasoning; crab should be lightly seasoned to let natural sweetness show.

Yuzu Mayonnaise (GF)

In a small bowl, whisk together the mayonnaise, yuzu juice (or substitute), rice vinegar, honey (or agave), toasted sesame oil, and kosher salt until smooth and emulsified. Taste and adjust acidity or sweetness: add up to 1/2 tsp more yuzu or 1/4 tsp more honey if desired. Chill until ready to assemble.

Garnish & Assembly

Assemble stacks or towers: place a 2.5–3" ring mold (or small ramekin) on a serving plate. Spoon about 2.5 oz (roughly 1/3 cup) of the crab-mango mixture into the ring and press gently but not so hard that crab lumps break up. Remove the ring carefully to leave a neat stack. Repeat for remaining portions (makes 4 stacks).

Finish with yuzu mayo: Spoon 1 tablespoon of the yuzu mayonnaise on top of each stack, then use the back of a spoon to create a small decorative dollop or streak beside the stack. For an alternate presentation, pipe the mayo in a thin ring around the stack.

Garnish: Sprinkle each stack with toasted sesame seeds, a few microgreens or a small cilantro sprig, and optional thin jalapeño slices for heat. Drizzle a scant 1/4 teaspoon neutral oil around the plate if desired for sheen.

Serve: Present immediately with crispy wonton chips or gluten-free crackers to scoop. If not serving at once, cover chilled stacks loosely and serve within 1 hour to preserve texture.