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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I looked for crab salad recipes, but a lot had celery and a lot had way too much mayo for our likes. Feel free to use more mayo-I just wanted our crab moistened rather than “gloopy”. We cooked our own mud crab for this, but I think it would work with tinned or imitation (something I have never tasted). I haven't allowed for the catching, cooking, chilling or picking of the crab in prep times. Ingredients:
250 g crabmeat |
2 green onions, thinly sliced |
1 tomato, diced quite finely |
1 lebanese cucumber, peeled, finely diced |
1 lime, zest of |
1/2 lime, juice of |
salt & freshly ground black pepper |
3 tablespoons mayonnaise |
3 -5 drops hot sauce |
shredded lettuce, to serve |
Directions:
1. Mix all ingredients except lettuce together, gently but thoroughly.
2. Pile the lettuce on 2 plates; divide the crab salad between the 2 plates.
3. Serve with crusty fresh bread (buttered if you are Australian;-) ) and a lime wedge on the side.
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