Crab, Avocado and Rocket Salad

Are crabs better than lobsters? Well, you decide that one, but native British crabs will soon be in season - they are at their best from April to December, and this seasonal salad makes the most of its delicate flavour.

These ingredients serve 4 as a main course, or 8 as a starter.

If serving for 4 people it's 4g carbs per serving.

Ingredients:

450g crabmeat, (a mix of ²⁄³ white and ¹⁄³ brown)
¹⁄² 200ml tub crème fraîche
juice 1 lemon
12 cherry tomatoes
1 large ripe avocado
110g bag rocket, washed and dried
3 tbsp olive oil

Method:

1. Put the crabmeat in a glass or metal bowl. Check for any shards of shell. Tip the brown crabmeat into a small bowl. Stir in the crème fraîche and ½ the lemon juice until smooth. Lightly season, then set aside.

2. Cut the tomatoes in half, or into quarters if large. Cut the avocado in half length-ways and remove the stone. Peel off the skin, then cut into thin slices. Put the rocket, tomatoes and avocado into a large bowl. Squeeze over the remaining lemon juice and the olive oil. Season, then toss until the salad is coated with the dressing.

3.Arrange the salad onto serving plates. Scatter over the white crabmeat, drizzle with crème fraîche dressing and serve straight away.

With Spring just around the corner - this is a great recipe to keep in mind.

Original recipe idea here

All the best Jan