• 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


  • 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


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A star rating of 4.3 out of 5.3 ratings