Crab, Shrimp, And Mango Salad With Yuzu Vinaigrette

By Sunset
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Finely shredded zest from 2 yuzus or 1 Meyer lemon

1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 cup fruity extra-virgin olive oil

1/3 cup mayonnaise

1 teaspoon minced fresh ginger

1 teaspoon soy sauce

2 firm-ripe mangoes

1/2 pound shelled cooked crab* (or use all shrimp)

1/2 pound peeled cooked tiny shrimp*

5 ounces baby arugula (2 qts. lightly packed)

4 kaffir lime leaves*, minced, or finely shredded zest from 2 limes

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