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    Summer Crab Salad

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    Summer Crab Salad

    With a refreshing combination of succulent crab meat, tender asparagus and cherry tomatoes in a light lemon and honey dressing, this is a healthy meal that is full of flavour.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes


    • Freshly ground black pepper
    • 100g pack asparagus tips, halved
    • 12 cherry tomatoes, washed and halved
    • Grated rind and juice of ½ lemon
    • 1 tsp clear honey
    • 2 tsp extra virgin olive oil
    • Salt
    • ½ x 110g bag Waitrose Gourmet Aromatic Herb Salad
    • 2 x 130g Waitrose Dressed Cromer Crabs
    • Waitrose Stone Baked Organic Brown Bread, to serve


    1. Cook the asparagus in boiling, salted water for 2-3 minutes until tender but with a slight crunch. Drain and cool.
    2. Mix the asparagus and tomatoes together. Blend together the lemon rind and juice, honey, oil and seasoning and pour over the asparagus and tomatoes. Toss well. Place the salad leaves on a serving platter and top with the asparagus mixture. Flake the crab meat with a fork in a small bowl and scatter the meat over the salad. Serve the salad with Waitrose Stone Baked Organic Brown Bread.

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    Cook's tips

    If you are in a hurry, use a ready-prepared low fat salad dressing.


    Average user rating

    4 stars