Thai chilli-dressed crab with grapefruit salad
- June 2017
- Serves 4 for lunch
- Hands-on time 45-50 min
Wonderfully fresh, sweet crab makes a great partner for zesty lime and Thai chilli heat. Buy the crabs whole, crack them yourself and then serve in the shells for a luxurious summer lunch.
- Dairy-free recipes
- Gluten-free recipes
- 21.2g (3.2g saturated)
- 7.1g (6.3g sugars)
Keep the paper the crabs usually come wrapped in and spread out before removing the crabmeat to minimise mess. A rolling pin is ideal to break open the claws. This recipe works brilliantly as a canapé too. Spread the brown crabmeat on thin pieces of sourdough, then top with the dressed white meat. Squeeze over lime and serve straightaway.
Half the recipe will be enough for about 30 canapés.
This dish is best eaten straightaway but you can remove the crabmeat a few hours before. Store the brown and white meat separately in sealed containers or non-reactive bowls covered with cling film, in the fridge. Add the seasonings and make the salad just before serving.
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