Crab cocktail

by Kate Thompson on Thursday, 21 July 2011

Prep time: 15 minutes
Serves: 6

200g (7oz) fresh white crab meat
40g (1.5oz) crème fraîche
1 red chilli, deseeded
juice 2 limes
small bunch coriander, leaves and stalks separated and finely chopped
2tbsp olive oil
1 heaped tbsp sweet mango chutney
3 little gem lettuces, shredded
3 spring onions, finely diced
1 ripe mang, peeled, stoned and diced
1 ripe avocado, peeled, stoned and diced

1.  In a bowl, combine the crab, crème fraîche, half the lime juice and the coriander stalks.  Season and chill.

2. In a seperate bowl, whisk together the remaining chilli, lime juice and coriander leaves, plus the oil and mango chutney.

3. Combine the lettuce and spring onions and divide between 6 glasses.  Add the mango, avocado and a drizzle with the remaining dressing and serve.

Per serving: 171 calories, 13g fat (4g saturated), 6g carbohydrate

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