Citrus crab salad with grapefruit and sourdough toast

Fishboxer David Coombs from London

Delicious light lunch or starter.

Ingredients

2 slices of sourdough bread

100g fresh white crab meat

2 tsp mayonnaise

2 tsp chives, finely chopped

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

Lightly brush 2 slices of sourdough bread with olive oil and toast on a hot griddle pan.

Mix the crabmeat with 2 tsps of mayonnaise and 2 tsps of finely chopped chives. Gently mix together and season to taste.

Make a dressing by whisking together 2 tbsps. of white wine with 1 tsp of Dijon mustard, 1 tsp of sugar and 4 tbsps of olive oil.  

For the salad, carefully peel and segment a red grapefruit. On each plate place a handful of baby salad leaves and scatter over the segments of grapefruit.

Place a slice of the toasted sourdough on each plate and top with the crab mixture.

Drizzle each plate with the dressing and serve immediately.

 

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