Jamie Magazine
By Laura Fyfe
15 mins
Super easy
serves 2
Recipe From
Ingredients
1 bulb of fennel
2 oranges
2 fresh sprigs of mint
1 ripe avocado
½ a fresh green chilli
100g white crabmeat, from sustainable sources
2 tablespoons extra virgin olive oil
Method
A simply beautiful crab salad recipe, with pops of sweet orange, fresh mint and a chilli kick.
- Trim the fennel, then thinly slice on a mandolin and place in a bowl of iced water.
- Peel and slice 1½ oranges, then arrange on a platter.
- Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Dice the chilli.
- Arrange on the platter with the fennel and crabmeat.
- Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.
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