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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Use fresh or tined crab for this recipe, and serve it with crusty bread for a lovely light lunch. May I suggest Butter lettuce leaves seem better for this recipe as it tends to hold the dressing better and compliment's the crab so well with it buttery flavour. Fantastic, served on a hot summer's day. Ingredients:
1/2 cup mayonnaise |
2 tablespoons olive oil, use good quality |
2 teaspoons white wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon small caper, rinsed, drained and finely chopped |
1/2 teaspoon flat leaf parsley, finely chopped |
1/2 teaspoon salt |
fresh ground white pepper, good generous pinch of |
3 spring onions, finely chopped |
500 g cooked crab meat (fresh or tinned) |
12 large butter lettuce leaves (or leaves of your choice) |
4 slices tomatoes, halved (cherry tomatoes work well also) |
lemon, wedges to serve (optional) |
Directions:
1. Whisk together the mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper and spring onion; add the crab meat and fold gently to combine the ingredients well.
2. Divide the lettuce leaves between 4 salad plates. Serve the crab mixture evenly among the plates and garnish with halved tomatoes. and lemon wedeges if using.
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