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Quick Lemony Crab Salad

Crab is in season in the UK from April until about November, so you can eat it all summer long! This simple recipe uses zesty lemon and the lightness of mayonnaise to complement the salty deliciousness of the crab meat. Serves 4.

Rating
easy
Serves
4
Course
Main
Prepare
-
Cook
-
Total time
-

Ingredients

Cooked Crab MeatLemonParsleyMayonnaiseRomaine Lettuce,Watercress400g (mixed brown and white)
1
1 small bunch , chopped
2 tbsp (from a jar is absolutely fine – home-made is lovely, too!)
Freshly ground Black Pepper
1 head leaves separated and washed
1 bag

Method
Grate the lemon, squeeze its juice and set aside. Arrange the Romaine lettuce and watercress on four plates. In a large bowl, mix the crab meat, parsley, mayonnaise and lemon juice and zest; add black pepper to taste. Spoon the crab mixture on to the lettuce leaves, and serve with slices of buttered wholemeal bread.