Instructions: For mango chutney: Peel and dice mangoes. Mince red onion and add to mangoes.

Add 1 tablespoon minced cilantro to mixture. Season with 2-3 tablespoons lemon-infused olive oil. Set mixture aside.

Peel cucumbers. Reserve half of one cucumber. Slice it into very thin circles and set aside.

For cucumber water: Puree remaining 2 1/2 cucumbers with 2 bunches of cilantro, 1 tablespoon salt and rice wine vinegar in blender. Pour into a cloth napkin or cheese cloth suspended above a bowl. All liquid will drain through napkin (it should take liquid a few hours to drain). Discard pulp.

Pour cucumber water on bottom of four bowls. Place cucumber slices on bottom of bowls. Add mango chutney.

Toss crab meat with 1 tablespoon chopped cilantro, 3 tablespoons lemon-infused olive oil and salt to taste. Set on top of mango chutney. Toss microgreens in regular olive oil until lightly coated and place on top of crab.

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