Crab & citrus salad with Chardonnay dressing

Crab & citrus salad with Chardonnay dressing

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(2 ratings)

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Cooking time

Prep: 20 mins No cook

Skill level

Easy

Servings

Serves 2

You can prepare all the elements of this stylish starter a few hours ahead, so you can be cool and collected on the night

Nutrition and extra info

Nutrition info

Nutrition

kcalories
202
protein
16g
carbs
15g
fat
9g
saturates
1g
fibre
3g
sugar
15g
salt
0.96g

Ingredients

  • 140g white crabmeat
  • 1 orange, peeled, segmented and juices kept
  • 1 tsp each chopped chives and dill
  • 2 tsp mayonnaise
  • 1 grapefruit, peeled and segmented
  • good handful mixed baby salad leaves
  • a few slices of soda bread or toasted sourdough, to serve

For the dressing

  • 2 tbsp Chardonnay vinegar (buy from Italian delis, or just use a regular white wine vinegar)
  • 1 tsp Dijon mustard
  • 1 tsp sugar
  • 5 tbsp olive oil

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Method

  1. Make the dressing by whisking together the vinegar, mustard and sugar in a small bowl. Slowly add the oil to the mixture, whisking until it has all been incorporated, then set aside.
  2. Put the crab in a bowl with a little of the reserved orange juice and toss together before adding the herbs, mayonnaise and some seasoning, then gently mixing.
  3. Toss the orange and grapefruit segments with the salad leaves and pile a little onto 2 plates. Add a slice or 2 of bread and the crab mix, then drizzle the leaves with some salad dressing.

Recipe from Good Food magazine, February 2010

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Comments

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westzoe's picture
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I made this dish for my husband as a starter on Valentines day, and I loved it! The combination of crab, citrus and the dressing really went well. Delicious. Would definitely make this again.

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