Crab and coconut salad with chilli and pickled green mango

Sweet, rich coconut flesh and just-cooked blue-swimmer crabmeat have a natural affinity, and in this salad chilli and sour green mango add a subtle complexity and fullness of palate to the combination. The salad relies on perfect produce, but any fresh crab can be used successfully. I presented this dish as part of a Paramount menu at the Park Hyatt in Tokyo in June 1997 and made it with a local favourite, zuwaigan or Pacific snow crab, which had the most luscious flavour and texture.