Crab Salad with Ginger Dressing
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
8 ounces white crabmeat
1/2 head iceberg lettuce, shredded
2 carrots, grated
1/2 cucumber, sliced
3 ounces button mushrooms, quartered
2 green onions, sliced
3 tablespoons sunflower oil
1 tablespoon sesame oil
2 tablespoons white wine vinegar
1/2-inch piece fresh gingerroot, peeled and finely chopped
- Arrange the lettuce on a plate.
- In a large bowl mix the together the crabmeat, carrots, cucumber, mushrooms and spring onions.
- To prepare the dressing: place all the ingredients into a screw-topped jar. Shake well.
- Pour the dressing over the crab salad and mix well. Spoon onto the bed of lettuce and serve with hot bread.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 163; Total Fat: 16g; Total Carbs: 2g; Fiber: 1g; Protein: 3g.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.