• 2 cooked Scottish crab claws or 2 pots white crab meat
  • Zest of 1 lime
  • Juice of 2 limes

  • 1 birds eye chilli, finely diced
  • 4 tbsp extra-virgin olive oil
  • 2 pink grapefruit

  • 1 head fennel, trimmed and halved
  • 2 heads chicory, leaves separated
  • ½ small red onion, halved and finely sliced


  1. 1

    Defrost the crab claws overnight in the fridge. Crack open each claw at the score marks with your hands. Alternatively, place in-between layers of kitchen paper and, using a rolling pin, strike each section to break open. Pull out the 
flesh and put in a bowl, discarding 
the cartilage from inside the pincers. Squeeze the excess liquid out of the claw meat (or from the ready prepared crab meat, if using the pots).

  2. 2

    Place the crab meat in a small bowl with the lime zest, 2 tbsp lime juice, the chilli and 2 tbsp olive oil. Mix and season to taste. Cover and chill until needed.

  3. 3

    Using a sharp knife, slice the top and bottom off each grapefruit, then cut away the peel and pith. Holding one grapefruit over a bowl, cut away each segment by running a serrated knife just inside the segment partitions. Once all the segments are in the bowl, repeat with the other grapefruit. Discard (or drink) any juice.

  4. 4

    Finely slice the fennel and add to the grapefruit, then add the chicory leaves and onion. Cover and chill. 

  5. 5

    When you are ready to serve, add 2 tbsp olive oil and 2 tbsp lime juice to the grapefruit and leaf mixture as a dressing, then season. Mix and arrange on 4 plates. Spoon the crab around each salad. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 745kj 178kcal 9%
  • Fat 10.7g 15%
  • Saturates 1.7g 9%
  • Sugars 7.3g 8%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 301kj/72kcal

Each serving provides

8.3g carbohydrate 0.2g fibre 11.9g protein

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