This luscious tasty meal is lightly refreshing with delicate flavours. Crab salads are a fantastic idea for a summer lunch or afternoon snack. White and brown crab meat work well with this recipe, whether combined or used separately to augment the myriad of flavours and textures.
Ingredients
Crab Mixture
- 1 lb (480 g) of crab meat
- 1 lime zest
- 1 lime juice
- 2 tbsp (30 ml) of virgin olive oil
Crab Base
- 2 oz (50 g) of (optional) finely chopped shallots (or substitute for 25 mm piece of ginger grated)
- 4 oz (100 g) of beetroot diced
- ½ oz (10 g) of small radish, finely diced
- Rice wine vinegar
- 1 oz (35 g) of finely chopped apple with peel intact
- 1 oz (25 g) of crème fraiche
- Freshly ground black pepper
- Sea salt
Garnish
- Crisp cos or romaine lettuce
- 1 avocado chopped
- Handful of thin sliced radish.
How to Make It
- For the crab mixture. Place the shallots (or ginger) over a low heat in a pan and just cover with rice wine. Cook until shallots (or ginger) are clear and soft. Do not burn. Then take off the hob and allow to cool to room temperature.
- Add the cooled shallots (or ginger) with the beetroot, radish, apple, crème fraiche and salt and pepper into a separate mixing bowl and fold until evenly mixed. Set aside.
- Check crab meat for any bone or pieces of shell, then fold in the mix with the remaining zest of lime, juice of lime and olive oil, taking care not to break down the crab flakes too much. Add salt and pepper to taste. Then chill in the fridge.
- As an option to scattering the crab meat over the salad, you can serve the meat mix, by placing a mould ring in the middle of each plate. Add 25 g (1 oz) of the crab base mix to each mould, then top with 65 g (2½ oz) of the crab meat. Garnish with lettuce leaves, avocado and sliced radish. Serve immediately.
