Crab, avocado & rocket salad

Crab, avocado & rocket salad

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(2 ratings)

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Cooking time

Prep: 10 mins No need to cook

Skill level

Easy

Servings

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

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving (4)

kcalories
419
protein
25g
carbs
4g
fat
34g
saturates
10g
fibre
3g
sugar
2g
salt
1.24g

Ingredients

  • 450g crabmeat, (a mix of ²⁄³ white and ¹⁄³ brown)
  • ¹⁄² 200ml tub crème fraîche
  • juice 1 lemon
  • 12 cherry tomatoes
  • 1 large ripe avocado
  • 110g bag rocket, washed and dried
  • 3 tbsp olive oil

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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.

Recipe from Good Food magazine, May 2007

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Comments

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

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