Crab salad with ciabatta toasts

  • Portion size: Serves 6
  • Ready in 20 minutes
  • Difficulty: easy

This crab salad recipe is bursting with zesty flavours of chilli and lime, serve it with ciabatta toast for the perfect midweek meal.

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Ingredients

  • 4-6 ciabatta slices, cut diagonally from a small loaf
  • 75ml extra-virgin olive oil, plus extra for brushing
  • Juice of 1 lime, plus lime wedges to serve
  • 3 spring onions, finely chopped
  • 2 tbsp good quality mayonnaise
  • Handful each fresh chives finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 300g fresh white crab meat, any shell discarded (see our how-to video below)
  • Mixed baby salad leaves, to serve
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Method

  1. Preheat the grill to medium. Put the ciabatta slices on a large baking tray, season with salt and freshly ground black pepper and brush all over the extra olive oil. Grill for about 1 minutes each side, until golden. Set aside on a wire rack to cool.
  2. In a bowl, mix together the remaining 75ml oil, lime juice, spring onions, mayonnaise, fresh herbs and chopped red chilli. Season to taste and set aside to infuse for 5 minutes.
  3. Put the crab meat into a large bowl and gradually mix in the herb and chilli mixture to bing.Season to taste.
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  5. Place a handful of the salad leaves onto 4-6 serving plates and spoon the crab mixture alongside. Serve with the ciabatta toasts and extra lime wedges to squeeze over.

Nutrition

  • 260kcals Calories
  • 18.7g (2.6g saturated) Fat
  • 12.4g Protein
  • 11.2g (1.3g sugar) Carbs
  • 0.8g Salt

Quick wins & tips

To make this light crab recipe into a more substantial meal, toss through 400g cooked and drained pasta.

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