Printable Version

August - Crab Salad with Ginger Dressing

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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 tablespoons) sunflower oil
1 x 15ml spoon (1 tablespoon) sesame oil
2 x 15ml spoon (2 tablespoons) white wine vinegar
1.25cm (half an inch) piece root ginger, peeled and finely chopped

Method

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.

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 163 Kilocalories;
3g Protein; 16g Fat; 2g Carbohydrate; 1g Fibre