- Fruit dip: In a bowl, combine puréed mango, pineapple sauce, orange juice and zest, ginger and sambal oelek or Tabasco sauce. Cover and refrigerate for 30 minutes.
- Crab legs: Bring water to a boil in a large saucepan. Add crab legs. Bring to a boil again, cover and lower heat to medium-low. Cook for about 5 minutes or until crab meat is hot.
: Serve with jasmine rice and extra fine green beans. If not serving any accompaniments, plan on up to 5 crab legs per person.
: To thaw crab legs, put them in a large bowl and place in the refrigerator.
Feel free to serve the dip with lobster or shrimp!