Crab salad with ciabatta toasts

Crab salad with ciabatta toasts
  • Serves icon Serves 6
  • Time icon Ready in 20 minutes

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

Nutrition: per serving

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

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, deseeded and finely chopped
  • 1 red chilli, finely chopped
  • 300g fresh white crab meat, any shell discarded (see our how-to video below)
  • Mixed baby salad leaves, to serve

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.
  4. 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.

delicious. tips

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

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