Crab With Radishes, Orange & Watercress | SheerLuxe
This salad uses the fine, delicate white meat from the claws and is a regular at our dinners at River Cottage.
Ingredients
- 200g of white crab meat
- 2 oranges
- 5 spring radishes, topped and tailed
- 2 tbsp of cold-pressed rapeseed oil
- 50g of watercress, tougher stalks removed
- Sea salt & black pepper
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