Chilli crab with shaved fennel & parsley salad - Good Food Middle East
This no-cook salad is light, fresh and full of flavour. Use fresh crabmeat – it tastes so much better than canned. This can be prepped ahead so you can plate up
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Cooking tools:
- Mandoline
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
Ingredients
- 2 fennel bulb, fronds picked, very roughly chopped
- finely grated zest and juice 1 lemon
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- 300g fresh white crabmeat
- 1 chilli, deseeded and finely sliced
- bunch flat-leaf parsley, leaves picked and chopped once or twice
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