Citrus Crab Salad with Grapefruit and Sourdough Toast

Fishboxer David Coombs from London

Delicious as either a light lunch or indulgent starter. Can easily be prepared ahead of time if required.

Ingredients

• 2 slices of sourdough bread
• 100g fresh white crab meat
• 2 tsp mayonnaise
• 2 tsp chives (finely chopped)
• 140g baby salad leaves
• 1 red grapefruit

 For the dressing

• 2 tbsp white wine vinegar
• 1 tsp dijon mustard
• 1 tsp sugar
• 4 tbsp olive oil

Method

1. Lightly brush 2 slices of sourdough bread with the olive oil and toast on a hot griddle pan.
2. Mix the crabmeat with the mayonnaise and finely chopped chives.
3. Season to taste.
4. Make a dressing by whisking together the white wine, Dijon mustard, sugar and the rest of the olive oil.  
5. For the salad, carefully peel and segment a red grapefruit.
6. On each plate place a handful of baby salad leaves.
7. Scatter the segments of grapefruit over the salad leaves.
8. Place a slice of the toasted sourdough on each plate, on top of the salad bed.
9. Top with the crab mixture.
10. Drizzle each plate with the dressing and serve immediately.