Crab Chilli Pink Grapefruit Salad Food
CHILLI CRAB WITH SHAVED FENNEL & PARSLEY SALAD
This no-cook salad is light, fresh and full of flavour. Use fresh crabmeat - it tastes so much better than canned. This can be prepped ahead so you can plate up at the last minute
Provided by Barney Desmazery
Categories Side dish, Starter
Time 20m
Number Of Ingredients 6
Steps:
- Trim the stalk away from the fennel and pull away the first layer of each bulb if it's looking tired or bruised. Slice the fennel into rounds as thinly as possible using a sharp knife or, better still, on a mandolin if you have one. Tip the fennel into a bowl and season with a pinch of sea salt. Squeeze over half the lemon juice and drizzle with 2 tbsp of the olive oil, then set aside to marinate briefly.
- Tip the crabmeat into another bowl, season lightly, then add the rest of the lemon juice and olive oil, and half the chilli, and mix well. The crab and fennel can be prepared up to 2 hrs ahead and kept in the fridge, but bring the fennel out again 20 mins before serving.
- Mix the parsley and the rest of the chilli with the fennel. Divide between six plates, then top each one with a large spoonful of crabmeat in the middle. Scatter over the fennel fronds, lemon zest and a trickle of olive oil, then serve.
Nutrition Facts : Calories 135 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
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