Coronation crab salad

Method

1. Mix the curry paste and mayonnaise together in a large bowl.

2. Stir in the cream.

3. Add the crabmeat, sultanas, apricots, spring onions and chilli and mix well.

4. Stir in the lime juice and season with salt and pepper. If the mixture seems too thick, simply add a little more whipping cream. Set aside.

5. Dress the leaves with a little oil and seasoning and arrange on plates.

6. Using 2 serving spoons dipped into cold water, form 4 evenly shaped and sized quenelles and place one on each plate next to the leaves.

7. Shave the coconut into thin slices using a potato peeler or Chinese mandolin. Scatter over the crab, dust with a little cayenne and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1 tsp mild curry paste
150ml mayonnaise
50ml whipping cream
225g fresh white crab meat
2 tsp sultanas, roughly chopped
4 Dried apricots, finely diced
2 Spring onions
1 tsp mild red chilli, seeds removed and finely chopped
1 lime, juice only
salt and fresh ground black pepper
2-3 handfuls mixed Watercress, and rocket leaves
2-3 tbsp extra virgin olive oil

To serve

1/4 fresh Coconut
cayenne pepper

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Special offers on wine
Afternoon tea, curry cookery courses and more!