Fresh Crab Salad with Asian Dressing

I'm not too sure that it gets much better than fresh crab, and because of that this salad doesn't try to steal the show but shows off the crab at it's very best. The Asian dressing and crunchy slaw makes this The Best Dressed Crab going.

Serving Suggestion: as a stand-alone with a crusty roll.

Difficulty Level: 1

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Ingredients:

Serves 4

• 3 baby gem lettuces, sliced into 1/2 inch strips

• 1/2 white cabbage head, shredded into 1/2 inch strips

• 2 medium courgettes, spiralised or if you don't own a spiraliser just sliced into very thin (1/4 inch) strips

• 300g cooked white crab meat

• 1/2 cup of hazelnuts, roasted and blanched and roughly chopped

Dressing

• 2 tbsp mirin

• 3 tbsp toasted sesame oil

• ½ tbsp soy sauce

• 2 tbsp rice vinegar

• Juice of 1 lime

• Salt & Pepper

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Method:

1. Whisk together all the dressing ingredients, add salt & pepper to taste.

2. Place all the chopped salad ingredients in a large mixing bowl, dress well with the Asian dressing and toss thoroughly.

3. To serve: plate up the salad and top with a generous amount of white crab meat and scatter with chopped hazelnuts. Serve with a slice of lime and some crunchy bread.

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