“Use fresh or tined crab for this recipe, and serve it with crusty bread for a lovely light lunch. May I suggest Butter lettuce leaves seem better for this recipe as it tends to hold the dressing better and compliment’s the crab so well with it buttery flavour.
Fantastic, served on a hot summer’s day.”
- Ready In:
- 25mins
- Ingredients:
- 13
- 1⁄2
cup mayonnaise
- 2
tablespoons olive oil, use good quality
- 2
teaspoons white wine vinegar
- 1
teaspoon Dijon mustard
- 1
teaspoon small caper, rinsed, drained and finely chopped
- 1⁄2
teaspoon flat leaf parsley, finely chopped
- 1⁄2
teaspoon salt
-
fresh ground white pepper, good generous pinch of
- 3
spring onions, finely chopped
- 500
g cooked crab meat (fresh or tinned)
- 12
large butter lettuce leaves (or leaves of your choice)
- 4
slices tomatoes, halved (cherry tomatoes work well also)
-
lemon, wedges to serve (optional)
directions
- Whisk together the mayonnaise, oil, vinegar, mustard, capers, parsley, salt, pepper and spring onion; add the crab meat and fold gently to combine the ingredients well.
- Divide the lettuce leaves between 4 salad plates. Serve the crab mixture evenly among the plates and garnish with halved tomatoes. and lemon wedeges if using.
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What a lovely lunch. So easy to prepare. Nice and fresh tastes. yum will be making this one again.
