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Crab and vermicelli salad with mango & red chilli

This simple summer recipe is full of character and bold flavours. Delicately seasoned crab meat is such an elegant addition and fantastic way to perk up your salads. This starter will definitely open up your appetite.

Crab and vermicelli salad with mango & red chilli


  • 200g vermicelli rice noodles
  • 200g picked white crab meat
  • 1 red chilli
  • 1 spring onion
  • 1 firm mango
  • 1 tbsp picked coriander leaves
  • 1 tbsp finely sliced mint leaves

To prepare the dressing:

  • A drizzle of sesame oil
  • 1 tbsp olive oil (+ a drizzle)
  • 1 tbsp sweet chilli sauce
  • 1 whole lime (zest & juice)
  • 1 tsp of grated ginger
  • 1 tsp of fish sauce
  • 1 tsp of soya sauce


  1. Bring a large pot of water to the boil. Then remove the pot from the heat and place the rice noodles inside. Soak them for 5 to 10 minutes (depending on their thickness) until tender.
    Strain off the noodles and drizzle sesame oil on top to avoid them sticking.
  2. Peel and slice both mango and spring onion into a julienne (fine match-stick like strips). Slice the red chilli in half and remove the seeds before finely slicing.
  3. Prepare the dressing by whisking all the ingredients together in a small mixing bowl. Add the sliced chilli to the liquid in order to diffuse the aromas.
  4. Pour the dressing over the cooled vermicelli and mix together until all the noodles are properly coated.
  5. Finally, delicately season the crab meat with salt, pepper and a drizzle of olive oil. Incorporate the fresh herbs to the noodle salad and dress elegantly in a shallow bowl.

Wines to match with crab salad

Peter and Ulrich’s 2014 dry Riesling is the perfect match for this tangy summer dish. Crisp and refreshing; this German white wine won’t be overwhelmed by the bold flavours in this Asian crab salad.

For a slightly more original pairing, I suggest an off-dry Gewürztraminer from Paul Blanck 2015. This accomplished Alsatian wine delivers subtle exotic and flowery aromas that complements this spicy recipe. Finishing with well-balanced citrus notes that avoid any cloying.

Although a little pricier the Ladoucette Pouilly-Fumé 2014 is definitely a special Sauvignon Blanc. Refreshing and somewhat thirst-quenching; this white wine from the Loire region is a real enhancement to any seafood dish.

The wines

Peter & Ulrich, Dry Riesling 2014 – This wine makes a wonderful marriage with seafood and other light dishes, offering the taste of parched apricot and peach with a hint of apple – a gentle harmony of sweet blossom and a sharper orchard tang.

Paul Blanck, Gewürztraminer 2015 – An appealing mix of floral and spiced flavours, this wine’s strength lies in its clever balance. The unctuous offerings of ginger and lychee are complimented by zesty citrus notes that make it a splendid match for this dish.

Ladoucette, Pouilly-Fumé 2015 – An appearance of light ambrosia with pebbly and coastal essences is animated by earthier, more herbaceous offerings for the palate. This wine will support and then enrich any seafood dish, and make itself noticed even amongst presumably bolder flavours.

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