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Crab salad with citrus mint dressing
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This quick and easy, no-cook starter makes a refreshing foil for other rich festive food. This recipe also works well with prawns or lobster.
2 large oranges, peeled
1 large fennel bulb
3 tbsp extra virgin olive oil
1 tsp clear honey
2 tbsp freshly chopped mint
200g fresh white crab meat
4 Little Gem lettuces, outer leaves separated and trimmed
Prepare to the end of step 3 then cover and keep in the fridge for up to 6 hours. Assemble just before serving.
Typical values per serving:
This recipe was first published in November 2008.