Pacific Rim Crab and Fruit Lau’ai and Lilikoi Dressing

by Chef

Serves: 4-6


  • 1 cup Dungeness lump crab
  • 1 cup fresh ripe mango (cut around large center seed, then dice small)
  • 1 cup fresh ripe red papaya (remove skin and seeds, then dice small)
  • ½ cup Japanese cucumbers, peeled and diced small
  • 12 baby arugula greens (Lau'ai salad)
  • ½ cup fresh whole raspberries
  • ¼ cup toasted, sliced, and blanched almonds
  • ¼ cup toasted sweet shredded coconut
  • 2 tablespoons rough-chopped flat-leaf parsley

Balsamic-rum reduction (drizzle)

Lilikoi Dressing 

  • ½ cup lilikoi (passion fruit juice)
  • ½ cup extra virgin olive oil
  • 1 cup plain yogurt
  • 3 tablespoons seasoned rice wine vinegar
  • 1 lime, juiced
  • ½ teaspoon garlic, minced


In a medium-size mixing bowl, combine the mango, papaya, cucumber, and crab. Portion greens onto individual plates. Divide the diced fruit, cucumber, and crab mixture evenly among the plates. Next, divide the raspberries over the salad.

In a small mixing bowl, combine dressing ingredients. Whisk until blended. Discard any cartilage from the fresh crabmeat and place in a separate mixing bowl. Spoon the dressing over the salads and top with toasted almonds and coconut. Drizzle plate with balsamic-rum reduction. Garnish with a sprinkle of parsley.

Lilikoi Dressing

Whisk together all ingredients in a small bowl. Cover and chill before serving. Yields 2 cups.