Crab & coconut salad

  • Diabetic


200g pack trimmed fine green beans, halved
1 tsp coconut oil
1 tbsp mild curry paste
½ tsp ginger paste
1 tsp honey
4 shallots, finely sliced
200g white crab meat
90g pack coconut
chunks, grated
Juice of ½ lemon
25g roasted peanuts, chopped 


1. Blanch the green beans in boiling water for 4 minutes until al dente. Drain and refresh in a bowl of iced water.

2. Put the coconut oil in a small frying pan and heat, then add the curry paste, ginger and honey, frying gently for 1-2 minutes. Add a splash of water to loosen and cook for a further 1-2 minutes.

3. Remove the paste mixture from the pan and place in a bowl. Allow to cool a little, then stir in the beans and shallots, and coat well.

4. Place the crab meat and fresh coconut in a large bowl, and sprinkle with the lemon juice. Place the bean mixture on top and toss gently.

5. Serve sprinkled with the chopped peanuts. 

Crab & coconut salad
  • Preparation time: 15 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,757kJ
Fat 27g fat
Saturated Fat 17.2g
Carbohydrate 17.7g
Sugars 11.3g
Protein 26.9g
Salt 1.3g
Fibre 8.7g

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Thu Feb 02 10:07:00 GMT 2017.