Thai Crab-And-Green-Mango Salad

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1 cup rice vinegar

1/4 cup plus 1 tablespoon sugar

2 garlic cloves, minced

2 Thai red chiles, minced

3 carrots, finely julienned

1/4 cup fresh lime juice

1/4 cup fresh tangerine juice

1 shallot, minced

2 tablespoons Asian fish sauce

1/2 teaspoon sambal oelek or other Asian hot sauce (optional)

1/3 cup water

2 large green mangos (about 1 pound each), peeled and finely julienned

2 seedless cucumbers—peeled, seeded and finely julienned

Two 6-ounce bunches watercress, thick stems discarded

1/2 cup shredded basil leaves

1/3 cup coarsely chopped mint

1/4 cup coarsely chopped cilantro

1 pound jumbo lump crab

3 scallions, green parts only, thinly sliced

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