Citrus Crab Salad with Grapefruit and Sourdough Toast

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.


  • 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


  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.