Crab Salad with Witlof & Snow Peas
Assembling | Salads
This dish can easily be converted to finger food by combining the dressed crab salad, avocado and snow peas and spooning it into the butter lettuce leaves so it can be eaten san choy bow-style.
1 lemon, juiced
1 head witlof (see notes)
250g cooked crabmeat (see notes)
½ cup shelled walnuts, roughly chopped
1 head butter lettuce, inner leaves only, separated, washed and dried
20 snow peas, topped, tailed and cut into thin strips
Salt flakes and freshly ground black pepper, to taste
Creamy Mustard Dressing
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
100ml extra virgin olive oil
Salt flakes and freshly ground white pepper, to taste
Cut the avocado into fine slices and dip in lemon juice to prevent discolouration. Set aside.
Trim the ends off the witlof, discard any damaged outer leaves, slice the remainder into thin strips and pull apart.
Make the Creamy Mustard Dressing: whisk the egg yolk and mustard until it starts to thicken slightly. Whisk in the vinegar, then slowly add the olive oil, whisking all the time until the mixture is thick, light and creamy. Taste and add salt and pepper.
Gently mix the crabmeat, witlof, half the walnuts and dressing together.
In a separate bowl, combine the lettuce, snow peas, salt and pepper.
Arrange lettuce mixture in the centre of a platter or plates, top with the avocado then the crab mixture and sprinkle with remaining walnuts.
If witlof is unavailable, use a mild crisp lettuce such as cos or iceberg. Pick meat from 2 x 350g cooked blue swimmer crabs, 1 x 800g cooked mud crab or 2 x 500g spanner crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland spanner crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crabmeat is imported and can be quite watery when thawed.
View Cooking Styles >