2 Cans crab claw meat 2-3# Bag of shrimp pieces cooked & chilled cut in half lengthwise, 6 each 3oz. bags sauteed lobster, 2 cups 1/8 in diced celery, 1 cup diced red onion, 2 each 1/4 in diced ripe mango, 1 cup 1/8 in diced red pepper, 2 cups Mayonnaise, 1/4 cup diced pickled ginger, 2 TBL Vietnamese Chili Garlic Sauce, 1/2 cup mango puree, 3 TBL Fish sauce, 1/2 cup chopped chives, 1 bunch fresh cilantro

1. Combine all ingredients, except crab, into mixing bowl and mix well using a rubber spatula until mixed.

2. Fold in crabmeat.

3. Cover, label, date, and refrigerate.

Shelf life 5 days

BILL STOCKTON Executive Chef

THE WESTIN KEY WEST RESORT & MARINA

SUNSET KEY GUEST COTTAGES, A WESTIN RESORT