Crab Salad

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

255 grams white pickled crab meat
6 tbsp. mayonnaise
2 tbsp. lime juice
Tabasco sauce, to taste
2/3 cucumber
6 spring onions, cleaned
2 bunches radishes, cleaned
6 gem lettuces, cleaned

INSTRUCTIONS

Spread the crab meat out on a plate and carefully search for tiny fragments of shell. Remove these, then squeeze to remove any excess water and transfer to a clean bowl. Mix in the mayonnaise, lime juice and tabasco sauce to taste. Chill, covered, until needed.

Partially peel the cucumber before slicing into half moons. Cut the spring onions diagonally into pretty slices and quarter the radishes. Arrange the lettuce leaves, cucumber, spring onions and radishes attractively on 6 side plates before gently spooning on the crab mixture.

CHEF COMMENTS

You can buy prepared white crab meat from most supermarkets.

This is part of a fish supper menu from Homes & Antiques (British edition), July 1997, by Sybil Kapoor.

Tagged: crabsalad, salads add tags

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