Crab Tacos with Mango & Radish Salsa

Cornish crab dons a Mexican hat … with mango and radish salsa on the side, this zingy, zesty dish brightens the dullest British day.

Serves 2, ready in 15 minutes

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  • 1 pot of Seafood & Eat It Fifty Fifty Crab
  • 4 small soft corn tacos
  • ½ a mango cut into thin slithers
  • ½ red chilli finely sliced
  • ½ tsp cumin seeds
  • 60g radishes, finely sliced
  • Small bunch of coriander
  • 1 lime, juice and zest
  • 4 tbsp crème fraîche
  • A couple of crisp baby gem lettuce leaves shredded


Toast the cumin seeds for one to two minutes in a dry pan over a medium heat until fragrant, pound in a pestle and mortar into a powder. Roughly chop half the coriander including the stalks. Mix the radishes with the cumin, chopped coriander, juice from ½ a lime and season to taste.

Carefully separate the brown and the white meat, don’t worry if a little brown is mixed in with the white or vice versa.

Heat a griddle pan and toast the tacos until strong lines appear. Blob each taco with the crème fraîche and marble in a ¼ of the brown crab, sprinkle over ¼ of the lime zest and chilli. Top the tacos with the shredded lettuce, mango and radishes, finish each with the white meat and a couple of coriander leaves.

Season with salt and pepper.