Crab & Avocado Salad With Japanese Dressing (2024)

Now that I can find good, fresh tubs of crab meat at the supermarket I can really rely on this as a table-and-tummy filler when I don't have much time for slow, store-by-specialist-store shopping.

The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for when it's me and a girlfriend and a chilled bottle of rose.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

Now that I can find good, fresh tubs of crab meat at the supermarket I can really rely on this as a table-and-tummy filler when I don't have much time for slow, store-by-specialist-store shopping.

The quantities below provide generous amounts for four people, so this is the sort of starter that you can use to save you coming up with enormous amounts later on in the evening. I often halve it for a quick supper for when it's me and a girlfriend and a chilled bottle of rose.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

• 

  NIGELLA EXPRESS

  2007

1. In a bowl that will take the crab meat later, whisk together the mirin, wasabi paste, rice vinegar, sesame oil and salt. Then remove about 4 teaspoons to another big bowl large enough to fit your salad.
2. To the first, more generous amount of dressing, add the finely chopped chilli and then the crab meat, and fork through to mix thoroughly.
3. To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on four plates.
4. Spoon a quarter of the mixture into a metal American ⅓-cup measure, or a small ramekin, squishing down to get it all in, then unmould in the centre of a salad-lined plate.
5. Just turn over, tap and the crab meat should fall out. Repeat with the remaining crab meat and the 3 other plates.
6. Using a rounded teaspoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
7. Sprinkle the chopped chives over the mounds of crab and take the plates to the table.

1. In a bowl that will take the crab meat later, whisk together the mirin, wasabi paste, rice vinegar, asian sesame oil and salt. Then remove about 4 teaspoons to another big bowl large enough to fit your salad.
2. To the first, more generous amount of dressing, add the finely chopped chilli and then the crab meat, and fork through to mix thoroughly.
3. To the small amount of dressing in the other bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on four plates.
4. Spoon a quarter of the mixture into a metal American ⅓-cup measure, or a small ramekin, squishing down to get it all in, then unmould in the centre of a salad-lined plate.
5. Just turn over, tap and the crab meat should fall out. Repeat with the remaining crab meat and the 3 other plates.
6. Using a rounded teaspoon measure, scoop out curls or humps of avocado and dot around on top of the salady bits. Spritz with a little lime juice.
7. Sprinkle the chopped chives over the mounds of crab and take the plates to the table.