Get fancy with your next salad or sandwich by bringing some edible elegance in the form of beautiful fresh crab. Crab salad is one of those versatile light spring meals that can be mixed with rocket to make for the perfect easy salad lunch, or scooped onto toast for an open-faced sandwich snack.
• 225g /8 oz lump fresh crabmeat, picked over for shells • 1 stalk celery, finely chopped • 1/8 cup mayonnaise • 3 teaspoons minced fresh chives • 3 teaspoons finely grated lemon zest • 2 lemons, juiced • 3 dashes of Tabasco • 2 dashes Worcestershire sauce • 4 slices sourdough toast • 1 avocado, sliced • 1 cucumber, thinly sliced • Handful of fresh rocket • Salt and fresh pepper, to taste
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Add the fresh crabmeat to a medium sized bowl. Make sure to go through the fresh crabmeat and discard any shells or sharp residue. You will not want any shells in the crabmeat as that will bring an unpleasant bite. Once you pick through to make sure there is only meat in the bowl, add the chopped celery.
In a separate small bowl, whisk together mayonnaise, lemon zest, lemon juice, Tabasco, Worcestershire sauce and minced chives. Season with salt and fresh cracked pepper. Whisk for another minute until the dressing is fully combined. Taste and adjust the seasoning and spice levels to taste.
Pour the dressing over the crab mixture and stir very well. The entire crab mixture should be coated in the dressing. Taste again and adjust the seasoning according to your liking. Stick in the fridge to chill until served.
The sandwich assemble
To assemble the open-faced sandwich, toast a thick slice of sourdough bread. Place a few leaves of rocket on the toast and a large scoop of the crab salad. Add a few slices of cucumber and avocado. Sprinkle with salt, cracked pepper and serve immediately.
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