Fresh Crab and Orange Salad
This salad is a real treat for a special occasion. Crab and orange make a fabulous combination with the freshness of the orange complimenting the richness of the crab.
Serve this as a starter or a snack. The crab will not keep well, so is best eaten on the day it is prepared
For two portions:
200g fresh white crab meat
2 tsp. white wine vinegar
4 tbsp. extra virgin olive oil
½ tsp Dijon mustard
2 tsp. chopped fresh parsley
Black pepper to taste
To garnish use sliced tomato, a few olives, sprig of parsley and fresh orange wedges. (I used slow roasted tomatoes)
Serve with wholewheat toast or crackers.
To make the dressing, use the zest and juice from the orange and whisk with the vinegar, mustard, olive oil and black pepper.
In a small bowl gently flake the crab meat and mix in a tbsp. of the dressing and 1 tsp of chopped parsley.
Season to taste with black pepper.
Place a spoonful of the crabmeat mixture on each serving plate.
Drizzle with the dressing and sprinkle with the remaining chopped parsley.
Serve with olives, sliced tomatoes, orange wedges and a sprig of parsley.
Crab is a good source of protein, omega 3 essential fats, the antioxidant selenium and mineral copper. It has immune supporting and anti-inflammatory properties. The phosphorus found in crab helps support kidney function.
Oranges are an excellent source of Vitamin C, flavonoid antioxidants, lutein, calcium and potassium. They are high in fibre and support liver detoxification.
Parsley is a good source of Vitamin C, iron, calcium and sodium.