Healthy Crab Salad
|Cooked crab||2 1⁄2 Pound (1.25 kilogram, 1 large size)|
|Single light cream||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Salad leaves||4 Ounce (125 gram, eg red oakleaf, frisee, curly endive roquette, lamb's lettuce corn salad)|
|Mustard and cress||10 Ounce (1 box)|
|Chervil sprigs/Snipped chives||1⁄4 Cup (4 tbs) (small handful)|
|Cherry tomatoes||8 , halved|
|Grapeseed oil/Light olive oil||2 Tablespoon|
|White wine vinegar||2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
1. Carefully remove the white and dark meat from the crab claws, legs and carcass, discarding the feathery gills and dead man's fingers. Place the crab meat in a bowl. Add the mayonnaise, cream, lemon juice and salt and pepper to taste. Stir lightly until evenly blended. Set aside.
2. Place the salad leaves, mustard and cress, herbs and tomatoes in a separate bowl.
3. To make the dressing, stir all the ingredients together in a small bowl or shake in a screw-top jar to combine.
4. Pour the dressing over the leafy salad and toss gently to mix. Divide between individual serving plates, pile the crab mixture into the centre and garnish with lemon wedges.