zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Crab, egg & watercress salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Crab, egg & watercress salad

    • Low Fat
    • Total time: 15 minutes

    Serves: 2

    Ingredients

    150g Waitrose Love Life Giant Wholewheat Couscous
    100g bag watercress, thick stalks removed
    4 salad onions, sliced
    3 medium essential Waitrose Eggs
    100g white crab meat
    1 tbsp horseradish sauce
    2 tbsp fat free natural yogurt
    1 tbsp cider vinegar
     

    Method

    1. Cook the couscous in boiling water for 6-8 minutes until tender. Drain, rinse under cold water and mix with the watercress and salad onions then divide between 2 plates.

    2. Meanwhile, place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes, drain and run under cold water. Peel and halve and place on top of the salad. Sprinkle the crab meat over the top.

    3. Mix together the horseradish, yogurt and vinegar, season and drizzle all over the salad. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary