Crab with radishes, orange and watercress - River Cottage
This salad features the fine, delicate white meat from crab claws and is a regular at our shellfish dinners at River Cottage. Make this famous dish!
Ingredients
- 200g white crab meat
- 2 oranges
- 5 spring radishes, topped and tailed
- 2 tbsp cold-pressed rapeseed oil
- 50g watercress, tougher stalks removed
- Sea salt and black pepper
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