March 2, 2021

Crab, Mango & Avocado Salad

Crab, Mango & Avocado Salad

Recipe: Crab, Mango & Avocado Salad. Serves 4


  • Crab Shed Crab Claws
  • 1 x Mango
  • 1 x Avocado
  • Half a small red onion, finely diced
  • 4/5 Sprigs of fresh dill
  • 1 x Tbsp of Devon Thai sweet chilli sauce
  • Half a red chilli, chopped with seeds removed
  • Dash of olive oil
  • Juice of half a lime


  1. Remove the white crab meat from 2 of the largest claws
  2. Cube the mango and avocado and gently mix with the diced red onion and the crab meat from the 2 claws
  3. In a separate bowl, make the dressing by mixing the olive oil, lime juice, dill, Devon Thai sweet chilli sauce and chopped red chilli
  4. Pour the dressing over the mango/avo mix and gently toss allowing the flavours to infuse
  5. Divide the salad on to 4 plates, lay 1 crab claw on top with a sprig of dill and a lemon wedge.

You can buy Crab Claws from us here>


Our quayside restaurant is open for lunch and dinner. Pre-booking is essential and is limited to a maximum of 6 people per booking in accordance with government guidelines.
Click here to visit our booking page>


We've been busy cooking and hand-picking our delicious crab meat, brought to us by local fishing boats, which you can buy direct from us to enjoy at home. Click here to order crab meat online for home delivery or get in touch for local collections (email or call 01548 844280). Take a look at our Recipes section for serving suggestions!

Safety First
The safety and health of our staff and guests are uppermost in our minds; please be assured that we are adhering to government standards for hygiene protocols and social distancing measures. In the event of any changes in public health guidance, we'll post information here and on our Facebook and Instagram pages - please check back for announcements.

The Crab Shed Salcombe restaurant - waterside seafood dining overlooking the harbour
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