Crab Salad with Fennel, Asparagus & Courgette

preparation 15 minutes
cook time 15 minutes
Serves 2

When it comes to fish and seafood, we think simplicity is always the way to go! This raw, shaved salad with juicy crab meat is wonderfully fresh and perfect on a warm day

Recipe taken from Foolproof Fish by Libby Silbermann (£12.99, Quadrille)

Ingredients Method

1 fennel bulb
100g asparagus, woody stalks discarded
1 courgette
80g sugar snap peas, thinly sliced
100g white crabmeat
1 tsp black sesame seeds
Small handful of dill, to garnish
For the dressing:
2 tbsps ponzu or lime juice
1 tsp Dijon mustard
1 tsp sesame oil
4 tbsps rapeseed oil
Pinch of caster sugar

Begin by thinly slicing the fennel and courgette for the salad – if you have a mandoline then this works best, but alternatively you can thinly slice with a knife. To slice the asparagus, use a peeler to create ribbons.

Prepare the salad dressing by whisking together the ponzu or lime juice, mustard, sesame oil, rapeseed oil and sugar in a small bowl until smooth.

Scatter the sliced vegetables onto a serving platter and distribute the crabmeat around the salad. Drizzle over the dressing and then top with a sprinkling of black sesame seeds and dill.

Ingredients

1 fennel bulb

100g asparagus, woody stalks discarded

1 courgette

80g sugar snap peas, thinly sliced

100g white crabmeat

1 tsp black sesame seeds

Small handful of dill, to garnish

For the dressing:

2 tbsps ponzu or lime juice

1 tsp Dijon mustard

1 tsp sesame oil

4 tbsps rapeseed oil

Pinch of caster sugar

Method

Prepare the salad dressing by whisking together the ponzu or lime juice, mustard, sesame oil, rapeseed oil and sugar in a small bowl until smooth.

Scatter the sliced vegetables onto a serving platter and distribute the crabmeat around the salad. Drizzle over the dressing and then top with a sprinkling of black sesame seeds and dill.