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Crab Icon
 

Crab Meat

 

We take the effort out of crab preperation for eating. It is still boiled and prpared by hand in the traditional manner, the shell is cleaned and the edible meat replaced ready to cook.

Great served with a crusty roll and fresh Rocket leaf salad. Suitable for freezing.


 
  Crab Salad with Ginger Dressing   Serves 4  
 


Directions:

Arrange the lettuce on a plate. In a large bowl mix the together the crabmeat, carrots, cucumber, mushrooms and spring onions.

To prepare the dressing: place all the ingredients into a screw-topped jar. Shake well.

Pour the dressing over the crab salad and mix well. Spoon onto the bed of lettuce and serve with hot bread.

 


Ingredients:

• 225g (8oz) white crabmeat, fresh or defrosted
• half an iceberg lettuce, shredded
• 2 carrots, grated
• half a cucumber, sliced
• 75g (3oz) button mushrooms, quartered
• 2 spring onions, sliced
Dressing:
• 3 x 15ml spoon (3 tbsp) sunflower oil
• 1 x 15ml spoon (1 tbsp) sesame oil
• 2 x 15ml spoon (2 tbsp) white wine vinegar
• 1.25cm (half an inch) piece root ginger, peeled and finely chopped

 
Crab meat

*Picture from Rick Stein’s Seafood Lovers’ Guide, by Rick Stein, is published by BBC Books, £12.99