Crab Salad and Toast
This simple crab mix from @cheftomwalton using GOOD FAT MAYO is so versatile. Spooned over leaves it becomes a delicious salad or onto grilled sourdough it’s a little snack or brunch dish. Use the crab meat to make half and half or increase the lettuce or bread to make all salad or all toast.
Serves 2
INGREDIENTS
200g picked crab meat
½ cup GOOD FAT MAYO
Zest ½ lemon
Sea salt, black pepper
2 tbsp chopped fennel fonds or dill
1 head baby cos
1 small head fennel
2 tbsp GOOD Oil Mediterranean dressing
¼ cup picked fennel fonds or dill
2 radishes, sliced
2 slices light rye sourdough
1 tbsp olive oil
METHOD
Combine the crab meat with the mayonnaise, lemon zest, a light seasoning and the fennel fonds.
Cut the cos into smaller wedges and spread over a plate. Top with the shaved fennel then season and dress with the Mediterranean dressing. Spoon over half the crab mix, top with some sliced radish and fennel fonds and a squeeze of lemon.
Drizzle the sourdough with the olive oil, grill in a dry frying pan or BBQ until toasted then top with the remaining crab meat, some radish and fennel fonds. Cut into smaller pieces to serve with a squeeze of lemon.
Simple and healthy eating at its best.