Fresh Crab and Radish Salad | with Sourdough Toast
For my birthday dinner my lovely parents took me out for a meal at the Plum and Spilt Milk in King's Cross. Everything was delicious, but the two stars were the salted caramel and peanut moose, and the delicious avocado and crab salad. The latter inspired this light dinner. I never thought I was a big fan of crab, but it can be made a lot less scary by incorporating it into a salad. Unintentionally, this crab salad has a little toast skagen vibe too it, and I think the bright pepperiness of the radish compliments the creamy avocado and strong crab flavour. Even better for my student budget, this salad can take a little bit of crab a long way. This dish is a perfect light dinner or starter for any summer dinner party.
Serves 2 or 4 as a starter
Salad
- 1 heaped tbsp of greek yoghurt
- half of small red onion, finely minced
- the juice of half a lemon
- 100g of radishes, diced (reserve a few radishes to slice for garnish)
- salt and pepper, to taste
- 100g of fresh crab, all white meat or a combination of both brown and white (50/50)
Toppings etc.
- 1 avocado
- 4 generous slices of sourdough bread
- olive oil for frying the toast
Optional: cayenne pepper, a few sprinkles of fresh dill
Preparation
- Combine all the salad ingredients in a bowl. Set aside in the fridge until serving time.
- Just before serving, slice the avocado and lay out in a neat line.
- Spoon the crab salad on top.
- Garnish with the radish slices, dill and a dusting of cayenne pepper.
- Fry the bread in a generous glug of olive oil and some salt until golden brown on both sides.
- Enjoy!
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