2 mangoes (chopped)1 200g tin crab meat (drained)2 tbs mayonnaise1 bunch coriander4 green shallots (chopped)1 French stick
4 portions
10 minutes
6 minutes
1. Combine all the ingredients and season to taste.
2. Slice the French stick and grill until toasted
3. Serve the dip cold with hot toast, this can be made a day in advance.
Created by Carl Mitaros of Reserve Restaurant
