Crab Salad with Ginger Dressing Serves 4
Ingredients:
- 225g (8oz) mixed crabmeat, defrosted
- salt and freshly milled black pepper
- 15ml spn (1 tbsp) fresh chopped parsley
- pinch cayenne
- 15ml spn (1 tbs) lemon juice
- 2 eggs, beaten
- flour
- 55g (2oz) breadcrumbs
- 25g (1oz) oatmeal
- oil, for shallow frying
- garnish with lemon wedges
Dressing
3 15ml spoon (3 tbsp) sunflower oil
1 15ml spoon (1 tbsp) sesame oil
2 15ml spoon (2 tblsp) 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.
NUTRITIONAL VALUES PER PORTION (APPROX) 163 Kilocalories;
3g Protein; 16g Fat; 2g Carbohydrate; 1g Fibre
