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Crab, orange & fennel salad
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2 large oranges, peeled
1 large fennel bulb
3 tbsp extra virgin olive oil
1 tsp clear honey
¼ x 25g pack mint, leaves only, finely chopped, plus extra whole leaves to serve
200g fresh white crab meat
Baby or herb salad leaves, to garnish (optional)
1. Remove the orange segments over a bowl, collecting the juice. Reserve 3 tbsp of juice for the dressing and place the segments in a separate bowl to the juice.
2. Trim the fennel and cut lengthways into quarters. Discard the hard core. Finely slice, then add to the orange.
3. Whisk the olive oil into the orange juice. Add the honey and mint, then season. Pour half the dressing over the orange and fennel.
4. Pat the crab meat dry with kitchen towel. Add the crab to the orange and fennel and toss gently. Arrange the crab salad, remaining whole mint leaves and some salad leaves, if using, between 4 plates, drizzle with the remaining dressing and serve. Delicious with Melba toast.
Typical values per serving:
This recipe was first published in December 2016.