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    Crab, shaved Brussels sprout and pear salad

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    Crab, shaved Brussels sprout and pear salad

    • Preparation time: 25 minutes
    • Cooking time: 0 minutes
    • Total time: 25 minutes

    Serves: 4


    2 tbsp Greek yogurt or crème fraîche
    2 lemons, zest of 1, 2 tbsp juice, rest cut into wedges
    2 tsp wholegrain mustard
    3 tbsp extra virgin olive oil
    200g Seafood & Eat It Fifty Fifty Cornish crab
    250g Brussels sprouts, outer leaves discarded, washed and very thinly sliced
    1 red onion, very thinly sliced
    1 pear, cored and thinly sliced
    1 chilli, deseeded and thinly sliced
    ½ x 28g pack coriander, leaves only
    30g blanched hazelnuts, toasted and chopped


    1. In a bowl, mix together the yogurt or crème fraîche with the lemon zest and juice, mustard and olive oil; season. Squeeze any excess liquid out of the crab. In a large mixing bowl, toss the crab, Brussels sprouts, red onion and most of the pear, chilli and coriander with the dressing.

    2. Arrange the salad on a plate, layering as you go with the remaining pear, chilli and coriander. Season, scatter over the hazelnuts and serve with the lemon wedges and some crusty bread, if liked, for a light main course or sharing starter. 

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    This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue


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