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1½ halved, deseeded and finely chopped red chillies
the pared zest and juice of 2 limes
- 1 Tbsp.
each wholegrain mustard
white wine vinegar
runny honey
- 100 ml
(3½fl oz) extra virgin olive oil
- 400 g
(14oz) white crabmeat
- 5
slices white sourdough bread
2 x 145 g bags mixed watercress, rocket and spinach
stoned and thinly sliced ripe avocados
- 6
finely sliced spring onions
croutons
and a small handful of fresh mint leaves
- Step 1
First make the dressing: mix together 1½ halved, deseeded and finely chopped red chillies, the pared zest and juice of 2 limes, 1tbsp each wholegrain mustard, white wine vinegar and runny honey. Gradually mix in 100ml (3½fl oz) extra virgin olive oil and stir in 400g (14oz) white crabmeat. Season, then cover and chill until needed.
- Step 2
Cut 5 slices white sourdough bread into 1cm (½in) cubes. Heat 2-3tbsp olive oil in a large frying pan, add the bread cubes and fry for 6-8min until crisp. Don't overcrowd the pan or the croutons won't crisp up - fry in batches if necessary. Season with salt and set aside on kitchen paper to cool.
- Step 3
Empty 2 x 145g bags mixed watercress, rocket and spinach salad into a bowl, then add 4 stoned and thinly sliced ripe avocados and 6 finely sliced spring onions.
- Step 4
Using your hands, gently toss through the crab mix.
Season and garnish with the croutons and a small handful of fresh mint leaves before serving.
Get ahead
Make the dressing and add the crab up to a day ahead. Cover and chill. Allow to come up to room temperature, then complete recipe to serve.
Per Serving:
- Calories: 352
- Total carbs: 15 g
- Sugars: 3 g
- Total fat: 27 g
- Saturated fat: 5 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
