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Crab & citrus salad with Chardonnay dressing

Crab & citrus salad with Chardonnay dressing

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • 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:
HighlightNutrientUnit
kcal202
fat9g
saturates1g
carbs15g
sugars15g
fibre3g
protein16g
low insalt0.96g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2010

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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