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Crab with nectarine and coriander

By July 07, 2017 , , ,

This recipe always reminds me of summer and has some wonderful fresh flavours too. This is a great starter for any lunch or dinner party. I like peaches, but prefer nectarines as they have for me, more depth of flavour. Sometimes it's also nice to chargrill them for this dish.

200g cooked white crab meat, you can use tinned or fresh, if using fresh ensure you pick through to make sure there are no pieces of shell
2 nectarines stone removed and sliced
1 red chilli, seeds removed and thinly sliced
10g fresh coriander roughly chopped
Half a red onion thinly sliced and chopped
Salt and pepper to taste

Juice half lime
10ml Mayonnaise
Pinch of sugar

Place all the ingredients in a jar and shake well until combined and the sugar has dissolved

To assemble the salad
In a bowl, mix the crab, onion, chilli and coriander with the mayonnaise
Season to taste with salt and pepper
Serve with the sliced nectarine

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