Crab, Shrimp, and Mango Salad with Yuzu Vinaigrette

INGREDIENTS

Yuzu vinaigrette

Finely shredded zest from 2 yuzus or 1 Meyer lemon

1 1/2 tbsp

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

1/4 tsp

kosher salt

1/8 tsp

freshly ground black pepper

1/4 cup

fruity extra-virgin olive oil

Soy-ginger mayo

1/3 cup

mayonnaise

1 tsp

minced fresh ginger

1 tsp

soy sauce

1 1/2 tbsp

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

Salad

firm-ripe mangoes

1/2 lb

shelled cooked crab* (or use all shrimp)

1/2 lb

peeled cooked tiny shrimp*

5 oz

baby arugula (2 qts. lightly packed)

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