Fresh Crab Salad in Vinaigrette
This is a very good recipe for using those small, ready-dressed crabs that are sold in the half-shell. The tartness of capers, gherkins and lime cut through the richness of the crab perfectly.
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This recipe is taken from Delia Smith’s Summer Collection
It couldn't be simpler: all you do is combine all the ingredients in a bowl, then divide the mixture into two. Take each quantity, pile it on a plate and use your hands to form it into a round, flattened shape about ½ inch (1 cm) high.
Garnish with some crisp salad leaves or watercress all round and serve with some buttered brown bread. My Quick and Easy Wholemeal Loaf goes particularly well with this.
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Potted meats and fish were originally invented to eke out fresh foods but in fact there's something so glorious about potted crab (which must come from Cromer!) that it's worth giving it top billing as a great meal in its own right.
Using crab in these rosti is a brilliant idea as the richness of the crab meat is offset by the potato and the crispy result is totally irresistible. Serve them with Delia's Pickled Limes.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
Salsas are at the height of food fashion at the moment - and this is one of the best: healthy, easy to make and magnificent with rosti crab cakes, salmon, chicken or grilled meats!
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