Healthy Crab Salad Recipe
Ingredients
| Cooked | 1 Large | |
| Mayonnaise | 2 Tablespoon | |
| Single cream | 1 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Salad leaves | 125 Gram | |
| 1 Box mustard and cress | ||
| Small handful of chervil sprigs or snipped chives | ||
| Cherry tomatoes | 8 , halved | |
| 2 Tablespoons grapeseed or light olive oil | ||
| White wine vinegar | 2 Teaspoon (DRESSING:) | |
| 1/2 Teaspoon grated lemon rind pinch of sugar | ||
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Carefully remove the white and dark meat from the crab claws, legs and carcass, discarding the feathery gills and dead man's fingers. Place the crab meat in a bowl. Add the mayonnaise, cream, lemon juice and salt and pepper to taste. Stir lightly until evenly blended. Set aside.
2. Place the salad leaves, mustard and cress, herbs and tomatoes in a separate bowl.
3. To make the dressing, stir all the ingredients together in a small bowl or shake in a screw-top jar to combine.
4. Pour the dressing over the leafy salad and toss gently to mix. Divide between individual serving plates, pile the crab mixture into the centre and garnish with lemon wedges.
2. Place the salad leaves, mustard and cress, herbs and tomatoes in a separate bowl.
3. To make the dressing, stir all the ingredients together in a small bowl or shake in a screw-top jar to combine.
4. Pour the dressing over the leafy salad and toss gently to mix. Divide between individual serving plates, pile the crab mixture into the centre and garnish with lemon wedges.
Chef
