Salad Of Dorset Crab Recipe
with brown crab mayonnaise, pink grapefruit & sourdough toast
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Ingredients
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Salad Ingredients
Brown Crab Mayonnaise Ingredients
Sourdough Toast Ingredients
Method
Preparation of Salad
- 1
Prepare the grapefruit
Carefully segment the pink grapefruit by cutting off the top and bottom. Stand the grapefruit upright and slice off the peel and pith. Cut between the membranes to release the segments and set aside.
- 2
Prepare the salad leaves
Rinse the mixed salad leaves under cold water, then dry them using a salad spinner or pat them with a clean kitchen towel.
- 3
Combine crab and chives
In a bowl, gently mix the Dorset crab meat with the chopped fresh chives. Set aside.
Preparation of Brown Crab Mayonnaise
- 4
Mix mayonnaise
In a mixing bowl, combine the brown crab meat, mayonnaise, and lemon juice. Season with salt and black pepper to taste. Stir until well combined and smooth.
Preparation of Sourdough Toast
- 5
Assembly
- 6
Plate the salad
On a serving plate, arrange the mixed salad leaves. Top with the crab mixture, grapefruit segments, and dollops of brown crab mayonnaise.
- 7
Serve with toast
Serve the crab salad with the toasted sourdough slices on the side.
