Crab and fennel salad

It drives me mad when I hear people saying that you can’t buy fresh, unpasteurised crab meat that’s cooked. Cooking it is a form of pasteurisation! It’s no worse than frozen peas. Photograph: Aidan Crawley

It drives me mad when I hear people saying that you can’t buy fresh, unpasteurised crab meat that’s cooked. Cooking it is a form of pasteurisation! It’s no worse than frozen peas. Photograph: Aidan Crawley

Sat, Oct 10, 2015, 00:00

   
  • Serves: 6
  • Cooking Time: 20 mins
  • Course: Main Course
  • Cuisine: Fusion

Ingredients

  • Serves 6400g crab meat, drained and checked for pieces of shell
  • 2 avocados, cubed
  • 1 bunch celery, washed and diced
  • 1 bunch radish, sliced
  • 1 fennel, finely sliced
  • 1 apple, skin on, sliced
  • 2 blood oranges (or use 1 ruby grapefruit and 1 orange, or 2 oranges), peeled and segmented
  • Handful fresh coriander and mint, chopped

Method

You’ll need the make this salad close to your serving time or it will discolour. But luckily, it takes only two minutes to put together. To make the salad, toss together all the ingredients in a large bowl. Or artfully arrange them on a platter. Drizzle with some of the dressing.