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Crab, avocado & rocket salad

Crab, avocado & rocket salad

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(2 ratings)

Prep: 10 mins No need to cook

Easy

Serves 4 as a main course, 8 as a starter
Native British crab is at its best from April to December, and this seasonal salad makes the most of its delicate flavour

Nutrition and extra info

  • Easily doubled / halved

Nutrition per serving (4)

  • kcalories419
  • fat34g
  • saturates10g
  • carbs4g
  • sugars2g
  • fibre3g
  • protein25g
  • salt1.24g
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Ingredients

  • 450g crabmeat, (a mix of ²⁄³ white and ¹⁄³ brown)
  • ¹⁄² 200ml tub crème fraîche
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 12 cherry tomato
  • 1 large ripe avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 110g bag rocket, washed and dried

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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Method

  1. Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.

  2. Cut the tomatoes in half, or into quarters if large. Cut the avocado in half lengthways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.

  3. Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.

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Comments (1)

ingermees's picture
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Far too much creme fraiche... wouldn't make it again.

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