Sous Vide Crab and Mango Salad


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

  • Rate This
Fresh and colourful, this salad is just as pleasing on the eye as it is on the palate. Vibrant purple, orange and green make this a colorful, healthy recipe. The dressing even contains orange juice to pair up nicely with the flavours of the mango.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Edge-to-edge perfection. No skill required.

Ingredients for 2

  • 2 blue swimmer crabs (or similar)

  • 1 large mango or two small mangoes

  • ¼ cup (59 ml) cherry tomatoes, halved

  • 1 cup rocket

  • ¼ red onion (59 ml) , julienned

  • Salt and pepper to taste

  • 2 tbs (30 ml) olive oil

  • 1 tbs (15 ml) lime juice

  • 2 tbs (30 ml) freshly squeezed orange juice

  • 2 tsp (30 ml) honey


  • Step 1

    Preheat Anova sous vide machine to 154F (68C).

  • Step 2

    Boil a pot of water and boil the crabs for 60 seconds.

  • Step 3

    Chop the legs and pincers off the crab and seal in bags (chopping the extremities off just helps get a seal/vacuum around the crabs for cooking sous vide).

  • Step 4

    Put in the water bath and set the timer on your Anova to 45 mins.

  • Step 5

    When finished cooking sous vide, plunge the bags of crab into an ice bath.

    • Finishing Steps

    • Step 0

      Combine all dressing ingredients.

    • Step 1

      Take all of the meat out of the crab.

    • Step 2

      Toss dressing with all of the salad ingredients, add the crab and serve.

Latest Comments

154.4 F / 68 C Recipe Temp
Recipe Time
Prep Time