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1½ halved, deseeded and finely chopped red chillies
the pared zest and juice of 2 limes
- 1 Tbsp.
each wholegrain mustard
white wine vinegar
runny honey
- 100 ml
(3½fl oz) extra virgin olive oil
- 400 g
(14oz) white crabmeat
- 5
slices white sourdough bread
2 x 145 g bags mixed watercress, rocket and spinach
stoned and thinly sliced ripe avocados
- 6
finely sliced spring onions
croutons
and a small handful of fresh mint leaves
- Step 1
First make the dressing: mix together 1½ halved, deseeded and finely chopped red chillies, the pared zest and juice of 2 limes, 1tbsp each wholegrain mustard, white wine vinegar and runny honey. Gradually mix in 100ml (3½fl oz) extra virgin olive oil and stir in 400g (14oz) white crabmeat. Season, then cover and chill until needed.
- Step 2
Cut 5 slices white sourdough bread into 1cm (½in) cubes. Heat 2-3tbsp olive oil in a large frying pan, add the bread cubes and fry for 6-8min until crisp. Don't overcrowd the pan or the croutons won't crisp up - fry in batches if necessary. Season with salt and set aside on kitchen paper to cool.
- Step 3
Empty 2 x 145g bags mixed watercress, rocket and spinach salad into a bowl, then add 4 stoned and thinly sliced ripe avocados and 6 finely sliced spring onions.
- Step 4
Using your hands, gently toss through the crab mix.
Season and garnish with the croutons and a small handful of fresh mint leaves before serving.
Get ahead
Make the dressing and add the crab up to a day ahead. Cover and chill. Allow to come up to room temperature, then complete recipe to serve.
Per Serving:
- Calories: 352
- Total carbs: 15 g
- Sugars: 3 g
- Total fat: 27 g
- Saturated fat: 5 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
