Crab Salad with Pink Grapefruit & Balsamic Dressing

by Red Carnation Hotels

A perfect summer salad should be light, delicious and satisfying and, luckily, Executive Chef atThe Old Government House Hotel & Spa, Robert Newall, is a dab hand at rustling up fresh, seasonal fare. Here, he shares one of his favourite summer salad recipes, which utilises Guernsey’s fantastic seafood to delicious effect. This crab salad is a zesty and fresh take on a traditional dish and, despite its elegant appearance, it’s refreshingly easy to put together and can be made in minutes. This herby recipe works well as a light lunch or starter and is best enjoyed al fresco with a glass of chilled white wine.

Serves 2

Ingredients

• 200g picked crab meat
• 1 lime, juice & zest
• 60g crème fraîche
• 2 tsp chopped chives
• 2 tsp chopped dill
• Pinch salt
• Pinch pepper
• 2 endive leaves
• 4 pink grapefruit segments
• Balsamic dressing
• Pea shoots

Method

1. Mix the picked crab meat with the crème fraîche, finely chopped dill, chives, lime juice and zest, and mix together well.Season to taste with salt and pepper.Plate the crab mixture using a metal ring to mould it into shape.Place the endive leaf and grapefruit segments on top.