Crab and Celeriac Salad Recipe
The salad here is an exquisite one. Crab and celery combine in a tangy dressing of vinegar to make a filling salad. Not only is this salad spoon licking good, it carries with itself a bundle of health benefits. The crab here is a rich source of proteins, and an essential element needed for our body to grow. At the same time it is low on fats which is a plus point.
The other main ingredient, Celery is low on calories and is full of Vitamins and minerals. The salad is also completely oil free. Thus you are treating yourself to a delicious meal without compromising on health. It does not even require you to stay in the kitchen much as it needs just fifteen minutes of light cooking. Our step by step guide has the complete details and an easy recipe.
Serving size: 6 person
Preparation time: 15 minutes
Utensils needed: large salad bowl, small mixing bowl
Nutrition:
Calories: 120
Fat: 10 g
Cholesterol: 10 mg
Ingredients:
– 1 celeriac, about 450g (1lb), peeled and grated
– Juice of 1 lemon
– 200g (7oz) fresh or frozen white crab meat, or drained canned crab meat (from two 170g cans)
– 2-3 tablespoons cider vinegar
– 2 tablespoons runny honey
– 4 teaspoons Dijon mustard
– 1 tablespoon low-fat fromage frais (optional)
– 3 tablespoons finely chopped fresh parsley or chervil
– Salt and freshly ground black pepper
Instructions
-
1
Place the grated celeriac in a large salad bowl. Add the lemon juice to it and toss together to coat the juice over the celeriac.
-
2
Look over the crab meat and pick out any remains of shell or cartilage. When you are completely satisfied, add it to the celeriac and toss well.
-
3
Make the dressing in a small mixing bowl. Whisk together the inegar, honey, mustard, fromage frais, if using, and parsley. Season with salt and freshly ground pepper according to your taste. Pour the dressing over the parley and toss to coat thoroughly.
-
4
Toss the salad with brown bread and salad leaves in the end which will enhance its taste and amount. Serve right away.
, peeled and grated
- Juice of 1 lemon
- 200g (7oz) fresh or frozen white crab meat, or drained canned crab meat (from two 170g cans)
- 2-3 tablespoons cider vinegar
- 2 tablespoons runny honey
- 4 teaspoons Dijon mustard
- 1 tablespoon low-fat fromage frais (optional)
- 3 tablespoons finely chopped fresh parsley or chervil
- Salt and freshly ground black pepper
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