Name: Spanner crab, pink grapefruit and coconut salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 pink grapefruits, peeled, segmented; 2 red shallots, thinly sliced; 300 gm cooked spanner crab meat; 1 cup each (loosely packed) mint, coriander and Thai basil leaves, torn; 20 gm mixed baby herbs (optional; see note); 20 gm flaked coconut, toasted; 1 lemongrass stalk, white part only, thinly sliced; 1 tbsp roasted peanuts, coarsely chopped; Spanner crab shells (optional), cleaned, dried to serve; Nam Pla Prik dressing; 2 tbsp each rice wine vinegar and fish sauce; 2 tbsp brown sugar; 60 ml (¼ cup) lime juice; 2 garlic cloves finely chopped; 1 long red chilli, finely chopped; 1 tbsp finely chopped coriander

Spanner crab, pink grapefruit and coconut salad

This simple crab salad is sure to impress with its fragrant Thai dressing and herbs.

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

2 pink grapefruits, peeled, segmented

2 red shallots, thinly sliced

300 gm cooked spanner crab meat

1 cup each (loosely packed) mint, coriander and Thai basil leaves, torn

20 gm mixed baby herbs (optional; see note)

20 gm flaked coconut, toasted

1 lemongrass stalk, white part only, thinly sliced

1 tbsp roasted peanuts, coarsely chopped

Spanner crab shells (optional), cleaned, dried to serve

Nam Pla Prik dressing

2 tbsp each rice wine vinegar and fish sauce

2 tbsp brown sugar

60 ml (¼ cup) lime juice

2 garlic cloves finely chopped

1 long red chilli, finely chopped

1 tbsp finely chopped coriander

Method

1.For dressing, place vinegar, fish sauce, brown sugar and 2 tbsp of water in a small saucepan over low heat, stirring occasionally, until sugar dissolves (5 minutes). Turn off heat and add juice, garlic, chilli, and coriander. Transfer to a large bowl and cool for 10 minutes.

2.Add grapefruit to dressing with shallots, half of the crab, herbs, coconut, lemongrass and peanuts. Season to taste and toss to combine; marinate for 10 minutes before serving.

3.To serve, divide salad among crab shells (if using), scatter with remaining crab and serve on ice immediately.

Note: mixed baby herbs are available from select greengrocers. If unavailable, substitute extra soft herbs.
Notes

Recipe by Tamika O'Neill

Tamika O’Neill is a freelance photo chef and recipe developer whose work has been featured in Gourmet Traveller magazine, Good Food, Woolworths Fresh Ideas and Women’s Weekly cookbooks. With a background spanning professional kitchens and creative marketing, her work sits at the intersection of food, photography and styling.

Styling by Vivien Walsh Stylist

Vivien Walsh is a Sydney-based stylist specialising in food, lifestyle and interiors. With 17 years’ experience, her work has appeared in Gourmet Traveller, Stellar and for brands including Westfield, Woolworths, Merivale and Four Seasons.

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