Crab Salad with Fennel, Asparagus & Courgette | Great British Food Awards
www.greatbritishfoodawards.com
Begin by thinly slicing the fennel and courgette for the salad – if you have a mandoline then this works best, but alternatively you can thinly slice with a...
Ingredients
- 1 fennel bulb
- 100g asparagus, woody stalks discarded
- 1 courgette
- 80g sugar snap peas, thinly sliced
- 100g white crabmeat
- 1 tsp black sesame seeds
- Small handful of dill, to garnish
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