This is another one of those salads that my husband doesn't notice is a salad and that we eat fairly often at home. Now that I can find good, fresh tubs of crabmeat at the supermarket I can really rely on this as a table and tummy filler when I don't have much time for slow, store-by-specialist-store shopping. The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for the two of us at home, or when it's me and a girlfriend and a chilled bottle of rose.
Recipe courtesy of Nigella Lawson
Print
Crab and Avocado Salad with Japanese Dressing
Total:
15 min
Prep:
15 min
Yield:
4 as a starter
Level:
Easy
Total:
15 min
Prep:
15 min
Yield:
4 as a starter
Level:
Easy

Ingredients

  • 2 tablespoons mirin
  • 1/2 teaspoon wasabi paste
  • 1 tablespoon rice vinegar
  • Few drops sesame oil
  • 1/2 teaspoon Maldon/kosher salt or 1/4 teaspoon regular salt
  • 1 long red chile pepper, deseeded and finely chopped
  • 1 1/4 cups crabmeat
  • Approximately 1 teaspoon lime juice
  • 5 cups rocket salad
  • 1 ripe avocado
  • 1 to 2 teaspoons chopped chives

Directions

In a bowl that will take the crabmeat later, whisk together the mirin, wasabi, rice vinegar, sesame oil and salt. Then remove around 4 teaspoons to another big bowl that will fit your salad in later.

To the first, more generous amount of dressing, add the finely chopped chile and then the crabmeat, and fork through to mix thoroughly.

To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix before arranging on 4 plates.

Spoon a quarter of the mixture into a regular metal kitchen third-cup measure, squishing down to get it all in, then take it over to a salad-lined plate and unmold in the center of it. Just turn over, tap and the crabmeat should fall out. Continue with the remaining 3/4 of the crabmeat and the 3 other plates.

Using a rounded half spoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.

Sprinkle the chopped chives over the 4 mounds of crab and take the plates to the table.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Crab and Avocado Salad

Recipe courtesy of Debi Mazar and Gabriele Corcos

Avocado Stuffed with Crab-Mango Salad

Recipe courtesy of Daisy Martinez

Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing

Recipe courtesy of Gingerboy

Crab Salad

Recipe courtesy of Michael Schlow

Crab and Avocado Duet

Recipe courtesy of Ellie Krieger

Crab and Avocado Crostini

Recipe courtesy of Brian Boitano

Avocado Grapefruit Salad

Recipe courtesy of Record Family Wines

Papaya Avocado Salad

Recipe courtesy of Michael Chiarello

On TV

So Much Pretty Food Here