Crab, rocket and citrus salad
SERVES 4
Preparation 10 minutes
Cooking none needed
One cooked medium-sized jack crab, white meat picked
150g fresh rocket, washed and dried
two red peppers, deseeded and
finely chopped
zest and juice of one lime
zest of one medium orange
zest of one lemon
extra-virgin olive oil
sea salt and freshly ground
black pepper
In a salad bowl, toss together the rocket and red peppers. Take the white crab meat and flake it into the bowl, taking care to remove any red/brown membrane that may cover the clumps of white meat from the claw sections.
In a separate bowl, whisk together the lime juice and the zest of the lime, orange and lemon with the olive oil – the amount of oil needed will vary depending on the amount of juice extracted from the lime, but you’re after a fairly thick emulsion once the ingredients for the dressing are combined. Season the dressing with the salt and freshly ground pepper before gently drizzling over the salad.
