Crab and mango salad with nuoc cham

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By

Curtis Stone

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Crab is my all-time favorite ingredient to come out of the ocean. This recipe was inspired by a trip to the Kimberley, where I met a couple of Aboriginal elders, Bryan and Bundy, who took me on a mud-crabbing adventure. 

This recipe will work with whatever crab you can find. The dressing can be made up to 2 hours ahead, covered and refrigerated. 

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