Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt.

Preheat the oven to 150C/130C Fan/Gas2. Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion.

Featuring fresh lump crab meat, toasted jasmine rice ... The post Crab and Toasted Rice Salad Recipe appeared first on Marlin.

Cooking provides many at-home chefs with a creative outlet, especially when it comes to time-tested recipes. Tuna salad ...