Dorset crab salad recipe
Crab is one of my wife, Jane's, favourite foods, so she loves it when I create a new dish using this fantastic creature. It's such a versatile ingredient and exciting to see British crab becoming more popular. I have combined more unusual ingredients with the sweet white crab meat in this recipe, but still kept it simple. The result is a very light and refreshing spring salad which is perfect to share.
Ingredients
- 200 g Cooked Dorset crab
- 1 Cucumber (peeled and cut into ribbons)
- 3 tbsp Marcona almonds (split into halves)
- 14 Peeled grapes
- 2 Baby gem lettuces, washed
- 2 Kafir limes
- 6 tbsp Mayonnaise
- 0.5 Bunch of mint
- 1 Loaf of potato bread
- 7.1 oz Cooked Dorset crab
- 1 Cucumber (peeled and cut into ribbons)
- 3 tbsp Marcona almonds (split into halves)
- 14 Peeled grapes
- 2 Baby gem lettuces, washed
- 2 Kafir limes
- 6 tbsp Mayonnaise
- 0.5 Bunch of mint
- 1 Loaf of potato bread
- 7.1 oz Cooked Dorset crab
- 1 Cucumber (peeled and cut into ribbons)
- 3 tbsp Marcona almonds (split into halves)
- 14 Peeled grapes
- 2 Baby gem lettuces, washed
- 2 Kafir limes
- 6 tbsp Mayonnaise
- 0.5 Bunch of mint
- 1 Loaf of potato bread
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 2
Step-by-step
- Grate the zest of the lime into the mayonnaise, then squeeze in the juice and season with a small amount of salt
- Cut the core out of the baby gem and pull off its leaves
- On a hot chargrill, grill the bread until lightly charred
- Arrange some mayonnaise on the base of the plate. Place the crab on top then arrange all the other ingredients around
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