Crab and Fennel Watercress Salad

Name: Crab and Fennel Watercress Salad
Yield: Serves 2 as a starter or side dish
Ingredients: 1 orange, peeled, cut into segments; Zest of ½ lime; 1 fennel bulb, cleaned, thinly sliced, green fronds saved; 2¼ cup (80 g) watercress or arugula; ¼ cup (50 ml) orange juice; One 6-ounce (170 g) tin of crabmeat, drained; 2 tablespoons mayonnaise; Salt and pepper, to taste; 2 tablespoons pine nuts; Cayenne pepper, to taste

Preparation info

Serves
2
as a starter

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

2 tablespoons pine nuts
¼ cup (50 ml) orange juice

Starter
Fish course
Pescatarian
Gluten-free

Method

Heat a frying pan over medium-high heat and dry-roast the pine nuts until golden brown, about 3 to 4 minutes. Set aside.
Combine the orange juice, mayonnaise, and lime zest and mix in the crabmeat. Season with salt and pepper and set aside.
Divide the watercress, fennel slices, and orange segments between two plates. Spoon on the crabmeat, scatter t