Crab salad with citrus mint dressing recipe | Waitrose

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.

  • Christmas


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


  1. Remove the orange segments over a bowl, collecting the juice. Reserve 3 tbsp 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 segments.
  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 2 lettuce leaves on each plate, spoon the crab salad into the leaves, drizzle with the remaining dressing and serve.

Get ahead

Prepare to the end of step 3 then cover and keep in the fridge for up to 6 hours.  Assemble just before serving.

Crab salad with citrus mint dressing
  • Preparation time: 15 minutes
  • Total time: 15 minutes 15 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 762kj
Fat 10.8g
Saturated Fat 1.6g
Carbohydrate 10.2g
Sugars 10g
Protein 11.1g
Salt 0.5g
Fibre 2.7g

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3 stars

Average user rating Based on 28 ratings

This recipe was first published in Sat Nov 01 00:00:00 GMT 2008.