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Crab salad with citrus mint dressing recipe | Waitrose
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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.
Serves: 4
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:
Energy |
762kj 181kcals |
---|---|
Fat | 10.8g |
Saturated Fat | 1.6g |
Carbohydrate | 10.2g |
Sugars | 10g |
Protein | 11.1g |
Salt | 0.5g |
Fibre | 2.7g |
This recipe was first published in Sat Nov 01 00:00:00 GMT 2008.
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