Crayfish & Mango Salad

A celebration of summer flavours, this salad marries cooked Tassie crayfish with juicy fresh mango and a fabulous accompaniment of flavours.

At a glance

Approx 15 minutes
Serves 8 people


  • 500g cooked crayfish meat
  • 1 cup mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp lime juice
  • 3 tbsp Dijon mustard
  • 4 tbsp red onion, finely chopped, divided
  • Tabasco sauce
  • 1/2 tsp salt
  • 2 cups fresh mango, peeled and diced
  • 1 cup capsicum, finely chopped
  • 2 Hass avocados, roughly diced
  • Salt and pepper to taste
  • Fresh rocket or microgreens, to garnish


  1. Dice half the crayfish into 1.5cm pieces. Slice the other half into neat slices for topping the salad. Place in separate bowls.
  2. In one large mixing bowl, gently toss the diced crayfish together with all the other ingredients, until well combined. Season with salt and pepper.
  3. Place a 10cm ring mould on the plate you wish to serve on and scoop the mixture into the ring mould. Press gently together.
  4. Place a few slices of the sliced crayfish on top.
  5. Gently unmould on the plate and garnish with a few rocket leaves.
  6. Repeat for 8 plates and serve immediately.
  7. Alternatively, this can be served in ramekins or cocktail glasses.