Serves 4
Bring together British seasonal salad leaves and white crab to create a decadent but very simple dish for spring. Delicate crab meat works beautifully with the subtle sweetness of papaya, enhanced with a little heat from chilli and fragrant coriander; look out for coriander with plenty of stalks for a zesty crunch. Serve with some crusty sourdough and spring sunshine.
Ingredients
200g, white crab meat
10g fresh coriander, stalks and leaves finely chopped
2 tbsp mayonnaise
120g seasonal salad leaves, e.g. watercress, baby spinach, rocket
1 ripe papaya, peeled, halved, deseeded & diced
1 red chilli, thinly sliced
1 tsp black onion/nigella/kalonji seeds
Method
- Mix the crab, coriander and mayonnaise together
- Arrange the salad leaves between 4 bowls or plates
- Top with the papaya and the crab mixture
- Garnish with red chilli and a sprinkle of onion seeds
Recipe by Charlotte Simpkins for Freely Fruity
