2 kg (about 8)cooked blue swimmer crabs6small green mangoes, cut into julienne¼Spanish onion, thinly sliced1cup (loosely packed) coriander leaves1long red chilli, seeds removed and cut into julienne½avocado, finely dicedTo serve:lime wedges
To prepare crab, lift triangular flap underneath the belly and remove, then lift top shell away from body and reserve. Remove gills and yellow ‘mustard’ from crab body, discard, then remove and flake the meat, and transfer to a bowl. Clean top shells in water and dry. Set aside.
To assemble, combine crab meat, mango, onion, coriander and chilli in a bowl and toss gently. Lay top shells upside down on a platter and divide crab mixture evenly between them. Top with avocado and serve with lime wedges.